46-ounce (1 quart, 14 ounces) jar whole dill pickles
1 cup sugar
2 cups water
2 packets red Kool-Aid (such as cherry flavored)
Drain and discard the juice from the pickle jar. Remove the pickles
from the jar and cut each one in half lengthwise. Return the pickles
to the jar and set aside.
In a large measuring cup, combine the sugar, water and Kool-Aid. Mix
until the sugar has completely dissolved. Pour the liquid into the
pickle jar be sure that the pickles are covered complete.
