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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. 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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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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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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Drain the brine into a separate jar, and add the Kool-Aid powder of your choice to the pickles in the jar. (If the Kool-Aid powdered is unsweetened, add sugar, too.) Then, just pour the brine back in, cover tightly and shake! We recommend curing the pickles in the refrigerator for about a week for maximum color and flavor.

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Pour the dill pickle juice from a jar of pickles into a large mixing bowl. Add ½ cup of sugar and the contents of one packet of unsweetened Kool-Aid. Whisk to combine and help dissolve the sugar a bit. Return the now-fruity dill pickle liquid back to the pickle jar along with the dill spears or dill hamburger chips and tightly seal up the jar.

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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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Remove the pickles from the jar and arrange them on a cutting board. To a pickle jar with juice, add the sugar and Kool Aid powder drink mix. Shake to dissolve the sugar. Remove the pickles from their jars, cut them into pieces if necessary, and return them to the jars. To prevent staining countertops, clothes, cabinets, appliances, and other.

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Instructions. Place a strainer over a large bowl and pour in the jar of pickles. Place the pickles back in the jar. To the pickle juice add Kool-Aid and sugar and whisk until dissolved. Pour the.

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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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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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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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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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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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