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Kool-Aid Pickles Recipe

Kool-Aid Pickles Recipe

Everyone will love getting into these pickles. They owe their color and sweet-sour taste to a long marinade in a fruity drink mix.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 10 min. + chilling YIELD:12 servings


  • 1 jar (32 ounces) whole dill pickles, undrained
  • 2/3 cup sugar
  • 1 envelope unsweetened Kool-Aid mix, flavor of your choice


  • 1. Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside.
  • 2. Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months. Yield: 3 cups.

Nutritional Facts

1/4 cup: 15 calories, trace fat (trace saturated fat), 0mg cholesterol, 693mg sodium, 3g carbohydrate (1g sugars, trace fiber), trace protein

Reviews for Kool-Aid Pickles

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Reviewed May. 2, 2016

"these are my FAAAAAVVVV"

Reviewed Jun. 24, 2015

"Even easier, buy the dill chip pickles presliced uniformly."

Reviewed Jan. 17, 2015

"These are way better with kosher dill pickles. We've been eating Kool aid pickles since my childhood here in Texas my daughter who is 16 has enjoyed them lifelong as well. Kosher dills aren't as salty."

Reviewed Jan. 26, 2014

"This recipe sounded interesting and so easy I had to try it. Great tasting pickle. Thanks for sharing."

Reviewed Sep. 20, 2013

"From reading Taste of Home's Recipes Across America Cookbook I learned that a favorite treat among schoolkids living in the Mississippi Delta is Kool-Aid Pickles. I thought they sounded interesting, so I gave them a try. I used the Kool-Aid flavor of tropical punch. The pickles had a sweet and sour flavor but not any trace of the tropical punch flavor. They did take on a blue color, which was fun to me. My husband, 3 of the kids and myself liked these a lot."

Reviewed Jul. 11, 2011

"Better than I thought they would be! You can taste the sweetness and kool-aid for the first few crunches, then end up with all dill. Pretty good, and my kids like them (they won't eat regular dill yet)."

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