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Carolyn's KOOL-AID® Pickles

Carolyn's KOOL-AID® Pickles

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Carolyn Bunkley

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 {{adjustedServings}} servings

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Original recipe yields 8 servings



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


  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.
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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 of the Kool-Aid Pickle. While decidedly disturbing, there is something about this recipe that makes me want to make it again in green... I used Tropical Punch Kool-Aid. Makes for a VERY weirdly flavored and fantastically RED pickle. An excellent conversation starter for drunks, kids and oddballs. Thanks for the recipe, Carolyn!


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 and place back in the jar. This allows the inside of the pickle to be colored too. Then add two packages of any red koolaid (Cherry and Tropical Punch is the norm) and 2 and a quarter cups of sugar to the brine and mix til sugar is dissolved. Pour red brine back into the jar and let the pickles sit in the fridge for two weeks. Kids love them. Kids around here also like taking a dill pickle and sprinkling a package of koolaid singles onto it. Even though it's not the norm, I like to slice a few of the pickles instead of halving them. Then I make peanut butter and pickle sandwiches with the slices. Also, having a few slices is good for skeptics to try so they don't waste a whole pickle if they don't like them! :)


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 :)