Koolickles Recipes

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HOMEMADE PICKLES



Homemade Pickles image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 12h15m

Yield 1 quart pickles

Number Of Ingredients 7

1 1/2 cups rice wine vinegar
1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced

Steps:

  • To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
  • Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

CAROLYN'S KOOL-AID® PICKLES



Carolyn's KOOL-AID® Pickles image

The kids I babysit for love these -- red Kool Aid gives ordinary pickles a bright red color and adds fruity sweetness to their normal tang. I'm told they originated in the Southern US. I've also heard they are bar snacks, which may explain a lot. They are pretty, but I have to admit that I don't care for them very much.

Provided by Carolyn Bunkley

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT5m

Yield 8

Number Of Ingredients 3

1 (32 ounce) jar dill pickles
2 (0.13 ounce) packages unsweetened red KOOL-AID®
½ cup white sugar

Steps:

  • 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.

Nutrition Facts : Calories 68.5 calories, Carbohydrate 17.1 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1450.8 mg, Sugar 13.9 g

KOOL-AID PICKLES



Kool-Aid Pickles image

Everyone will love getting into these pickles. They owe their color and sweet-sour taste to a long marinade in a fruity drink mix.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 3 cups.

Number Of Ingredients 3

1 jar (32 ounces) whole dill pickles, undrained
2/3 cup sugar
1 envelope unsweetened Kool-Aid mix, flavor of your choice

Steps:

  • Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside., Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months.

Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 693mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

KOOLICKLES



Koolickles image

Southerners have always had some peculiar tastes. My mother could sit down and make a meal of pickled pigs feet. We always had a jar of pickled eggs around and other little bits and bites. So this recipe should not be a surprise but I'll bet quite a few of y'all will shake your head. All i can say is given em a go, ya just might...

Provided by Cathy Smith

Categories     Other Snacks

Time 5m

Number Of Ingredients 3

1/2 gal jar of dill pickles
1 1/4 c sugar
2 pkg cherry kool-aid

Steps:

  • 1. Get a jar of dill pickles (not kosher, garlic + koolaide = not good eats). Take all the pickles out of the jar. Slice them in half lengthwise.
  • 2. Take all the pickles out of the jar. Slice them in half lengthwise. You can use the spears or even the slices if you want to, I simply prefer to slice the whole ones.
  • 3. Mix a half pound of sugar and two cherry koolaide packets into the brine.
  • 4. Pickles go back in, then into the fridge for a week.
  • 5. Note* you can use other flavors of Kool-aid if you want but cherry is the... umm.. traditional one. Well as much as you can say pickles and kool-aid go together that is.

CANDIED DILL PICKLES



Candied Dill Pickles image

My backwoods Mississippi grandmother loves to can her own sweet pickles! Here's how she does it! My grandmother stresses that you shouldn't leave them unrefrigerated for more than four or five hours, or they may not keep. She says it's easy and very good! My grandmother rotates the can by turning it upside down every other day, then back over. Within about a week, the pickles will be sweet and delicious!

Provided by crimsontide

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT10m

Yield 32

Number Of Ingredients 3

2 ¾ cups white sugar
⅓ cup apple cider vinegar
1 (32 ounce) jar dill pickle slices, drained

Steps:

  • Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 18.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359.1 mg, Sugar 17.5 g

KOOLICKLES



Koolickles image

Make up a jar and keep them in your fridge. Strange though they are, these bright pink beauties are extraordinarily refreshing on a hot summer day. Full on sour dill and tasting of cherry. Tart but sweet. Adapted from Alton Brown's cookbook "Feasting on Asphalt" courtesy of the White Front Cafe, Rosedale, MS.

Provided by TxGriffLover

Categories     Lunch/Snacks

Time P7DT5m

Yield 1 gallon Koolickles

Number Of Ingredients 3

1 gallon kosher dill pickle
2 Kool-Aid, packages (Unsweetened Cherry Flavor)
1 lb sugar

Steps:

  • Drain the liquid from the pickles into a large container.
  • Add the Kool-Aid and the sugar to the liquid and stir until the sugar is completely dissolved.
  • Remove the pickles from the jar, slice them in half lengthwise and return them to the jar.
  • Return the liquid to the jar of pickles. Not all of the liquid will fit, but make sure the pickles are completely covered.
  • Place in the refrigerator and let sit for 1 week before eating.

KOOLICKLES



Koolickles image

Provided by Food Network

Categories     side-dish

Time P7DT5m

Yield 6 to 8 servings

Number Of Ingredients 3

One 32-ounce jar whole dill pickles
2/3 cup sugar
1 envelope unsweetened drink mix, such as Kool-Aid

Steps:

  • Remove the pickles from the jar and slice if desired.
  • Add the sugar and drink mix to the liquid in the jar and stir to dissolve. Add the pickles back to the jar. Refrigerate for at least 1 week, turning every day or so.

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