Carolyn's KOOL-AID® Pickles Recipe - Allrecipes.com
Carolyn's KOOL-AID(R) Pickles Recipe
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Carolyn’s KOOL-AID Pickles
Give ordinary pickles bright color and add fruity sweetness to the tang. See more
  • READY IN 7+ days

Carolyn's KOOL-AID® Pickles

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
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  • PREP

    5 mins
  • READY IN

    7 days 5 mins

Directions

  1. Open pickle jar, and pour off the liquid from the jar into a bowl. Add KOOL-AID® 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.
Kitchen-Friendly View

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 More Reviews

Most Helpful Positive Review
Sep 07, 2008

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!

 
Most Helpful Critical Review
Jan 26, 2009

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 :)

 

9 Ratings

May 31, 2012

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! :)

 
Sep 29, 2008

Well, these get four stars for their eye catching ability! They weren't bad, but they weren't anything great. Would be great at a Halloween party.

 
Oct 12, 2008

Ok.. so far .. I made this tonight. I didnt have red koolaid but I had Grape.. so my pickles will be purple, I assume! Anyway it was fun and I am looking forward to trying them and trying them out on the kids! Thanks for this fun recipe! Ill up date on what it tastes like in a week! UPDATE I got the pickles out.. after 2 weeks. The outside was a nice purple color, and the inside was still a green color. The kids wouldnt eat them, but i tried them.. They were strange and sweet, but the inside still had the pickle taste. Fun idea, but my kids ownt touch them! oh well

 
Sep 08, 2008

We did not care for this recipe.

 
May 25, 2010

Wow, I normally don't like pickles... but this, I LOVE e'm! Good work!

 

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Nutrition

  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 1451 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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