Total Time
168hrs 5mins
Prep 5 mins
Cook 168 hrs

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.


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

5 5

Very very surprised that I liked these. I tried them on a whim, thinking that they were inexpensive to make and if we didn't like them we could keep them as a curiosity to offer guests. I very tenatively took that first bite, and wow! I think they are delicious. Sweet and a teensy sour, and with a nice cherry flavor. Yum. I'm sold.