The color's pretty wild, yes? And at an impromptu rained-out picnic on Sunday, it was great fun listening to people guess what might be flavoring the pickles. They all got 'orange' but none got so far as Kool-Aid.
(Does Kool-Aid translate across the world? It's a packet of powder, just sugar and artificial flavor and dye, marketed to kids. And for those of us of a certain age, it was "the" coveted drink of childhood, in the way soda/pop is now but which, at least for my family, was prohibitively expensive.)
KITCHEN NOTES Since the dill pickles I purchased were quite small, I hoped that the Kool-Aid color/taste would permeate a whole pickle -- no luck. So I cut them in half after two or three days. Be sure to stir the mixture once a day for even color.
FROM THE ARCHIVES Do you love refrigerator pickles, you know the ones that aren't 'canned' but keep in the frig for awhile? Me too! My favorites are Swedish beets, carrot & daikon refrigerator pickle and these cucumber & pepper refrigerator pickles.
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Time to table: 1 week
Serves ?? depends on who'll eat them at all!
Two packets Kool-Aid
1 cup sugar (the 'recipe' calls for a pound of sugar, about 2 1/3 cups)
2 quarts water
Up to 4 16-ounce jars dill pickles, halved or quartered, depending on size
Mix Kool-Aid, sugar and water in a large glass container until well mixed. Add pickles and refrigerate for about a week before eating, stirring every day.