As I spend my July 4th
in the Mississippi Valley a new product of the kitchen garden presents itself. I notice that a new pickle craze is developing and spreading in the valley. KoolAid Pickles.
This is one product that will blow the socks off your kids. Made, canned, and purveyed in the kitchen it is a marvel to behold. Colored Jars of sweet and sour jewels of kiddie crack. Canning gone Mescaline wild. As last summer my canning kosher dill pickles barely kept up with demand. With these I know there are not enough cukes to satisfy
the cravings. An American gem that has wild appeal. As the Great World Wide Recession wreaks havoc with the wallets of many, ingenuity reigns. Enjoy the summer.
1 jar dill pickles
1 package unsweetened red
1/2 cup white sugar
Open pickle jar, and pour
off the liquid from the jar into a bowl. Add KOOL-AID® and sugar to
the pickle liquid, and stir until the sugar is completely dissolved.
Pour mixture back into the pickle jar, making sure that pickles are
completely covered and there are no air spaces. Cover jar tightly and
shake well. Refrigerate the pickles for at least one week before
serving. If you use kosher dill chips overnight works perfectly.
Raspberry – Lemon
try adding directly to jars before processing.
- What the differance between kosher dill pickles and non kosher dill pickles (wiki.answers.com)
- The Secret of Grandma’s Pickle Finally Revealed (lisacooking.com)
- Pickling & Preserving (jenaicoon.wordpress.com)