- Dill pickles.
- Cherry Koolaid mix -- we used sugar free, but you could probably just use the regular mix without the sugar mixed in. Results may vary, however.
- A jar
What you do:
The original recipe called for turning a whole jar of pickles into cherry pickles, but I thought that maybe we'd just start with three. Besides, three was all my jar would hold.
1.Pour some of the pickling liquid into an empty jar. Don't fill it more than half full or you'll risk a flood of brine.
2.Add the cherry Koolaid mix. I used enough to make around a quart. Obviously far more than needed to make my liquid cherry-y, but I figured we might as well go for it.
3.Put the lid on the jar and shake.
5. Put the pickles in the jar. Put on the lid and let sit in the refrigerator for, well, as long as you can stand to wait. I figure about a week should do it.
I have no idea if these will be good, but I'll post our results. Stay tuned.