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Kool-Aid Pickles — Oh Yeah!

posted in Food & Drink > Recipes
09/15/2016
  • We've seen Kool-Aid pickles served with burgers at pretty much every food festival over the past year. The pros recognize that the sweet-sour-fruity-briny combo has a winning ability to quench one's thirst and cut through the fat of a rich burger.  
    The process is quite simple. Take your favorite dill pickle, and saturate it in Kool-Aid and sugar.

  • While the pickles can be consumed immediately, they are best if aged for a week to let that neon color and artificial flavor seep in.
    You'll frighten and amaze your grilling buddies when you bust out a jar of these. But few can resist dipping their fingers in for a bright spear.

  • INGREDIENTS

    1 pint spear-cut dill pickles
    1 quart-sized mason jar
    1 Kool-Aid packet, any flavor (we used cherry)
    1 cup sugar

  • DIRECTIONS

    1. Carefully transfer pickles to a quart-sized mason jar.
    2. To the jar with the pickle brine, combine Kool-Aid packet and sugar. Twist and secure the cap, and shake until Kool-Aid and sugar have dissolved
    3. Pour Kool-Aid brine into the quart-sized mason jar, and secure the jar lid. Refrigerate for a week, shaking the jar every few days
  • INFORMATION

    Category
    Condiments/Sauces
    Cuisine
    North American
    Yield
    1 quart Kool-Aid pickles
    Cook Time
    1 week and 10 minutes

  • Thanks for looking! This is not my recipe. Please follow the link below and view the original article along with many other great ideas:

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