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