- 1 cup sugar
- 2 cups water
- 2 packs red KoolAid (cherry)
- 46 ounce Kosher Dill pickles
Drain and discard juice from pickle jar. Remove pickles and cut each one in fourth’s length wise. Return pickles to jar.
In a large bowl, combine water KoolAid and sugar. Stir until all sugar has dissolved.
Pour liquid into jar covering all pickles, put on lid and refrigerate for 48 hours, shake jar daily.
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