Start to finish: 2 days, or longer if ya want
 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 the liquid into the
 pickle jar be sure that the pickles are covered complete.
 Cover the jar and refrigerate at least 24 hours.
 from Butch (Corpus Christi Texas)