KOOL AID PICKLES RECIPES

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KOOL-AID PICKLES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Kool-Aid Pickles Recipe: How to Make It - Taste of Home image

Everyone will love getting into these Kool-Aid pickles. They owe their color and sweet-sour taste to a long marinade in a fruity drink mix.—Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 3 cups.

Number Of Ingredients 3

1 jar (32 ounces) whole dill pickles, undrained
2/3 cup sugar
1 envelope unsweetened Kool-Aid mix, flavor of your choice

Steps:

  • Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside., Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months.

Nutrition Facts : Calories 15 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 693mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

ORANGE JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Orange Jelly Recipe: How to Make It - Taste of Home image

For a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family—and many times the jars have been returned for refills. —Mary Rice, Maysville, Oklahoma

Provided by Taste of Home

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 cups.

Number Of Ingredients 4

2-1/3 cups water
1 can (12 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

Steps:

  • Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly., Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours., Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving.

Nutrition Facts : Calories 90 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 23g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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