Carolyn's KOOL-AID® Pickles

Carolyn's KOOL-AID® Pickles

8
Carolyn Bunkley 3

"The kids I babysit for love these -- red Kool Aid gives ordinary pickles a bright red color and adds fruity sweetness to their normal tang. I'm told they originated in the Southern US. I've also heard they are bar snacks, which may explain a lot. They are pretty, but I have to admit that I don't care for them very much."

Ingredients

7 d 5 m {{adjustedServings}} servings 69 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1451 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Open pickle jar, and pour off the liquid from the jar into a bowl. Add KOOL-AID(R) and sugar to the pickle liquid, and stir until the sugar is completely dissolved. Pour mixture back into the pickle jar, making sure that pickles are completely covered and there are no air spaces. Cover jar tightly and shake well.
  2. Refrigerate the pickles for at least one week before serving.

Footnotes

  • Cook's Note
  • Artificial sweetener can be used in this recipe. Replace sugar with an equivalent measure of artificial sweetener according to the package directions.
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Reviews

8
  1. 11 Ratings

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This recipe works exactly as it's supposed to. The submitter never promises taste satisfaction (although I can see some people liking these...). I think the first reviewer is missing the spirit ...

I live in the south, and this is how it's done in my neck of the woods...Take a gallon jar of whole dill pickles and strain liquid into a bowl. Take the pickles and cut them in half lengthwise ...

Pretty close to the way there mad inthe south a quick tip cut the pickle length wise in half or forths makes the insidy yummy thanks for bringing me back :)