somebody who read about it on the nation said:For the ultimate in sweet and sour, try Kool-Aid-soaked dill pickles, a staple snack from the Mississippi Delta. Or if savory is more your style, try deep-fried dill pickle chips
Start to finish: 2 days, 30 minutes active
Makes: A 46-ounce jar of pickles
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 enough of the liquid into the pickle jar to cover the pickles. Discard any excess.
Cover the jar and refrigerate at least 24 hours.