Koolickles

Cathy Smith

By
@GrannyGrumpsTable

Southerners have always had some peculiar tastes. My mother could sit down and make a meal of pickled pigs feet. We always had a jar of pickled eggs around and other little bits and bites. So this recipe should not be a surprise but I'll bet quite a few of y'all will shake your head. All i can say is given em a go, ya just might like them. Then when you are driving through the south you won't be surprised to find these on the counters of restaurants and little community stores and even gas stations.


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Rating:

Comments:

Serves:

makes 1/2 gallon

Prep:

5 Min

Method:

Refrigerate/Freeze

Ingredients

1/2 gal
jar of dill pickles
1 1/4 c
sugar
2 pkg
cherry kool-aid

Directions Step-By-Step

1
Get a jar of dill pickles (not kosher, garlic + koolaide = not good eats). Take all the pickles out of the jar. Slice them in half lengthwise.
2
Take all the pickles out of the jar. Slice them in half lengthwise. You can use the spears or even the slices if you want to, I simply prefer to slice the whole ones.
3
Mix a half pound of sugar and two cherry koolaide packets into the brine.
4
Pickles go back in, then into the fridge for a week.
5
Note* you can use other flavors of Kool-aid if you want but cherry is the... umm.. traditional one. Well as much as you can say pickles and kool-aid go together that is.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Non-Edible or Other
Regional Style: Southern
Dietary Needs: Dairy Free
Other Tag: Quick & Easy