To start, grab a jar of pickles and some Kool-Aid powder. The post People Are Making Kool-Aid Pickles—and Every Pickle Lover Needs to Try ‘Em appeared first on Taste of Home.

Kool-Aid Pickles: A Sweet and Tangy Adventure. G rowing up in the South, summer days were often filled with laughter, sunshine, and the occasional culinary experiment. One of my fondest memories ...

How I Make Kool-Aid Pickles (Step-by-Step) 1. Drain and Reserve the Pickle Juice. I start by opening the jar of dill pickle spears and pouring the juice into a large bowl or measuring cup.

Kool-Aid Pickles — Oh Yeah! By Anna Monette Roberts. Updated on March 13, 2014 at 3:00 PM. We've seen Kool-Aid pickles served with burgers at pretty much every food festival over the past year.

Now that our Kool-Aid pickles are ready, we're going to test these bad boys on two points of criteria, taste and snapability. First up for taste. I have no idea how these things are going to taste.

Watson loves everything about making Kool-Aid pickles — especially the smell of peach mango as it fills her house. “When I make it, it does take me back to the first time I had it,” Watson said.

You should soak the pickles in the Kool-Aid for at least 24 hours before you give them a try. When the pickles come out of their sugary brine, they’ll be dyed a bright pink color.

While many beloved entries in the great American cookbook come out of the South, pickles infused with Kool-Aid are one of the more obscure, and they're definitely an acquired taste. Among the things ...