People Are Making Kool-Aid Pickles—and Every Pickle Lover Needs to Try ‘Em

To start, grab a jar of pickles and some Kool-Aid powder.

Kool-Aid pickles, anyone? I love pickles of all shapes and sizes, but the sweet and fruity taste of Kool-Aid plus a vat of vinegar-soaked cucumbers leaves me a little skeptical. I would still totally try it, though. Kool-Aid pickles are sure to surprise your taste buds, and will most likely turn some heads in your kitchen, too!

What Is a Kool-Aid Pickle?

At first glance, the combination may sound like a recipe for disaster. But people have been soaking pickles in Kool-Aid for quite some time down South. Mississippi is the birthplace of Kool-Aid pickles, which people have nicknamed “Koolickles.”

The colorful and crunchy products are a combination of dill pickles and Kool-Aid powder, and fit the pickling culture of the American South quite well. (Even if you aren’t from Mississippi, we can teach you how to pickle peaches, chard, Brussels sprouts and more like a pro.) Convenience stores make and sell these snacks by the dozen. You can find them under fun names like “SnoCo Pickles,” which are made with snow cone syrup, and “Pickoolas.”

What Do Kool-Aid Pickles Taste Like?

Curing in a tightly-sealed bath of vinegar, sugar and Kool-Aid powder adds some sweetness to the pickles, so expect bites both fruity and somewhat sour. Most people either love pickles or can’t stomach them!

How to Make Kool-Aid Pickles

Learning how to make Kool-Aid pickles is simple, and we even have a step-by-step video from TikTok by @jen.eats to share!

@jen.eatsKool-Aid pickles ❤️♬ original sound – Jen ❤️

Start off your Kool-Aid pickles by grabbing your favorite jar of dill pickles. They can be spears or chips, or any other type of pickle that’s already sliced. Drain the brine into a separate jar, and add the Kool-Aid powder of your choice to the pickles in the jar. (If the Kool-Aid powdered is unsweetened, add sugar, too.) Then, just pour the brine back in, cover tightly and shake! We recommend curing the pickles in the refrigerator for about a week for maximum color and flavor.

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Hannah Twietmeyer
Hannah is a writer and content creator based in Milwaukee, Wisconsin, with a passion for all things food, health, community and lifestyle. She is a journalism graduate from the University of Wisconsin-Madison, and a previous dining and drink contributor for Madison Magazine.