Bourbon Cherry Kool-ickles
Recipe from the kitchen of Southern chef and author Jonathan Lundy
Makes: ½ gallon
Ingredients:
½ cup pickling spice
1 cup kosher salt
1 cup maraschino cherry juice
1 cup Heaven Hill bourbon
4 cups sugar
4 cups red wine vinegar
4 packs cherry Kool-Aid (without sugar)
24 small fresh cucumbers
½ gallon cold water
Directions:
- 1. Mix all ingredients, cover and refrigerate.
- 2. Allow mixture to sit for 2-3 days.
