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1. Drain & Save: Drain the pickle juice into a large bowl. 2. Mix: Mix the kool-aid packet along with your sugar or monk fruit into the juice. Feel free to use either a 1/2 cup (for less sweet pickles), or up to one cup of sugar (for more sweet pickles). Whisk these ingredients together until the sugar is completely dissolved.
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Soaked in a Kool-Aid/pickle juice/sugar brine for a few days, these spears show off stunningly bright colors and are said to have a tangy, sour, and sweet taste to them (via Pure Wow ). If you're willing to brave the unknown, break out your pickle jars and Kool-Aid pouches, and discover just what makes this dill delight so enticing.
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Directions. Step 1 Place a strainer over a large bowl and strain pickles. Return pickles to the jar and reserve liquid. Step 2 Add Kool Aid and sugar to pickle juice and whisk until dissolved.
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1 packet of unsweetened kool-aid (flavor of your choice) 1/2 cup sugar. Pour about a little juice out of the jar, then add the sugar and Kool Aid. Close the jar tightly and shake vigorously until the sugar dissolves into the pickle liquid. Keep the jars in the refrigerator for 5-7 days, giving them a good shake daily to mix.
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A jar of Kool-Aid Pickles comes together in just a couple of simple steps: First, drain about a third of a cup of pickle juice out of a 24 ounce jar of pickles. Next, add 2/3 cup of sugar and one packet of Kool-aid mix. Screw the lid back on tight and shake. Store in the refrigerator for up to a week before serving, for maximum flavor.
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Next, you're mixing in the Kool-Aid powder and sugar, stirring that mixture until the sugar dissolves. Once that's taken care of, dump that zhuzhed-up brine back in the jar with the pickles, and let it do its thing. Finally, shake that mixture up and place it in the refrigerator so the now-sweetened brine can mingle with the pickles.
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Instructions. Open the pickle jar and pour one packet of kool aid inside. Place the lid back on and shake well. Remove the lid once more and slowly pour in the sugar. Wait for it to settle a bit before replacing the lid. Shake well and place in the fridge for 3-5 days, shaking once a day.
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This evolved with kids starting to sprinkle Pixie stick sugar and even Kool-Aid on the sour spears. So that's another route, believes Miller. Regardless of where it started, it has a strong foothold still in the Mississippi Delta region thanks to stores like Bryant's and Double Quick. The latter still sells a half of a big dill Kool-Aid pickle.
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Instructions. Strain the pickle juice from the jar of pickles into a separate container. Stir in the sugar and Kool-Aid until completely dissolved, then pour back into the pickle jar over the pickles. Seal the jar, and refrigerate for one - two weeks, shaking the jar daily.
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Add the liquid from 1 (32-ounce) jar dill pickles spears (leave the pickles in the jar). Whisk until the Kool-Aid and sugar are dissolved. Pour the liquid back into the jar with the pickles (you will have a little extra) and tightly screw the lid back on. Refrigerate for at least 5 days before eating, giving the jar a shake once every 1 to 2 days.
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Ingredients: 1/2 gallon dill pickles. 1 cup granulated sugar. 2 packages (.13oz) unsweetened Kool-Aid (any flavor works, but red is most popular) Drain the pickle brine from the jars into a bowl. Do NOT discard the brine (it's the most important part). Add the sugar and Kool-Aid into the reserved brine and stir until completely combined.
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Recipe for Kool-Aid Pickles. 1. Strain the brine from a pickle jar into a large bowl. You can use any store-bought jar of dill pickles, but spears will absorb the flavors the best. Set a strainer over a bowl and empty the jar into it. Leave the juice in the bowl for now, but toss all of the pickles back into the jar.
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Instructions. In large bowl drain your pickle juice from jar. Add in Kool aid and sugar to pickle juice and whisk together until dissolved. Pour back into jar with pickles, you may have a little juice left over. Seal top and shake. Place in refrigerator for 5-7 days shaking once a day.
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Directions. Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside. Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months.