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.
- 1 pint spear-cut dill pickles
- 1 quart-sized mason jar
- 1 Kool-Aid packet, any flavor (we used cherry)
- 1 cup sugar
- Carefully transfer pickles to a quart-sized mason jar.
- 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
- 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.
- North American
- 1 quart Kool-Aid pickles
- Cook Time
- 1 week and 10 minutes