· By Chamoy City Limits
Chamoy City Limits Kool-Aid Pickle Recipe
Kool-aid pickles are probably the #1 snack tray that we serve. Customers request chopped kool-aid pickles as a raspa topping--or alone in a tray dressed with homemade chamoy and fresh lemon juice. Here at Chamoy City Limits, our kool-aid pickles aren't just pickles with kool aid on top. For the first time we are going to share our secret methods with our readers. We hope you enjoy!
Ingredients:
- Best Maid Sour Pickles (Dill also works) 5-6 large pickles
- Pickle Juice from the Jar 1c
- White Granulated Sugar 1c
- Cherry Kool-Aid 4-5 packets to taste (or any other flavor you choose) *NOTE: If you want them EXTRA SWEET you can also use the Kool-Aid with sugar in the canister and use 1 cup**
- Orange Shrub 1 cup (we sell this in the online shop so you don't have to make it)
Instructions:
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Prepare the pickles: Cut them into slices, wedges, or chunks, depending on your preference.
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Prepare the orange shrub: We love using orange, but you can also try lemon or lime to play with the flavors. We sell these fruit brines here in our online shop -- we recommend these because of the very low water content. That's essential when re-packing pickles. **Don't add water to the vinegar**
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Heat the shrub and sugar: Place the saucepan over medium heat and bring to a simmer. Stir occasionally until the sugar dissolves completely.
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Add pickle juice and kool aid packets. Mix well. Turn off heat.
- Add the pickles to the liquid in the saucepan until they are completely covered. Store in an airtight container in the refrigerator. Best when chilled.
Remember, this is a general guide, and the exact measurements and ingredients may vary based on the fruit you choose and your personal preferences!