Here's another idea for you and your Kool-Aid. Kool-Aid Pickles!! Now before you laugh, read this from the New York Times...
Kool-Aid pickles violate tradition, maybe even propriety. Depending on your palate and perspective, they are either the worst thing to happen to pickles since plastic brining barrels or a brave new taste sensation to be celebrated.
The pickles have been spotted as far afield as Dallas and St. Louis, but their cult is thickest in the Delta region, among the black majority population. In the Delta, where they fetch between 50 cents and a dollar, Kool-Aid pickles have earned valued space next to such beloved snacks as pickled eggs and pigs’ feet at community fairs, convenience stores and filling stations. And as their appeal has widened, some people have seen a good business opportunity. Even the lawyers have gotten involved. -- NY Times
1 - (46-ounce) jar whole dill pickles (not kosher due to garlic), drained1 - cup granulated sugar2 - cups water2 - packets unsweetened Cherry Kool-Aid (the size that makes 2-quarts)
Drain the juice from the pickle jar. It's not used in this recipe. Remove the pickles from the jar and cut each one in half lengthwise.... or dont. Not everyone does this, it just makes them quicker. Return the pickles to the jar.
In a large bowl, combine sugar, water and the contents of the two Kool-Aid packets. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Replace lid on jar and refrigerate several days to a week. The longer you let them sit, the better they get.
You end up with a sweet, sour, salty pickle treat, similar to bread and butter pickles.