Ingredient List Print Recipe
- 1 quart dill pickles
- 2 packets cherry Kool-Aid
- 1 cup sugar
Kool-Aid Marinated Dill Pickles
Koolickles are sweet, they’re sour and so easy to make. I was turned onto these beauties a couple years ago shooting a TV show in the South, and I’ve been addicted ever since. They perfectly compliment barbecue. I prefer using a slightly less salty dill pickle, such as Minnesota’s Gedney pickles, but feel free to use any brand you prefer.
Pour the pickle juice from the jar into a large mixing bowl, and whisk in the Kool-Aid packets and sugar until dissolved. Pour the Kool-Aid mixture back into the jar with the pickles and place in the fridge for 5 to 7 days.
Photographs by Madeleine Hill.
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