- 2 Quart sized jars of Dill Pickles (I used my refrigerator half sours with added dill.)
- 1 pkg of Koolaid (I used Black Cherry for the color)
- 2/3 Cup Sugar
- Drain the Brine from the pickle jars into a large bowl.
- Add Koolaid packet and sugar to the bowl and stir until sugar and mix is dissolved
- Pour back into jars, filling to the brim
- reseal jars and place in the refrigerator for at least one week, two is better.