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Ready for a great sweet and tangy treat to make the kids this summer? These Kool-aid pickles are fun to make and just as fun to eat!
This recipe was created for Dixie Crystals by BigBear’sWife, post and words written are 100% mine as always.
Kool-Aid Pickles have been around the south for a while now. I don’t know when Kool-Aid Pickles actually became a thing but I’ve found articles online going back to at least 2007!
However, I know people were dipping pickles into Kool-aid powder WAY BEFORE that!
While I’m guessing that these Southern Kool-Aid Pickles are going to be a bit more popular with the kids that adults, they’re still a fun sweet and tangy treat to make at home!
As y’all know, I work with Dixie Crystals twice a months to share amazing dessert recipes with y’all. Well, this month they asked me to make Kool-Aid Pickles and I jumped at the chance! My mom loves Kool-Aid and not long ago we were talking about Kool-Aid Pickles while we were on vacation in Tennessee.
You only need a few items for Kool-Aid Pickles.
- Dill Pickles
First, you’re going to want to drain all of the juice from your pickles. Don’t toss the juice though! Pour it into a bowl because you’re going to mix the Kool-Aid powder with the pickle juice.
When I made these Kool-Aid Pickles I originally only going to make them with Cherry Kool-Aid. Then when I was at the store, I say the packets for Grape and Tropical Punch Kool-Aid and thought that it would be neat to try all three flavors with the pickles and see which one was the best.
Anyways, back to making the Kool-Aid Pickles.
Pour the pickle juice from the jar of pickles into a medium bowl. Whisk in the sugar and Kool-Aid flavor of your choice. I just used cherry for the photos but you can use any flavor!
Then pour the Kool-Aid pickle juice back into the pickle jar. You’re going to have some juice leftover but try to pour it all the way to the top. Close the lid very tight and shake.
Place the Kool-Aid Pickles and leave them there for 1 week. Make sure though that at least once a week you take the jar out and shake it.
Althogh, y’all….make sure you’re fully awake when you do this part haha. During one of my first tests with this Kool-Aid Pickle adveture, I was half asleep when I went to shake the jar of pickles. When I went to put the cold, slippery jar back into the fridge, I missed the shelf and the jar hit the floor.
Let’s just say that a kitchen floor that’s covered in sticky red pickles, pickle juice and tiny pieces of glass makes for a super bad morning. 😉
Also, here is another idea for when you decide to make Kool-Aid Pickles.
Label them! I know most of the flavors are probably kind of obvicouse when it comes to colors matched with flavors but if you’re making a jar of cherry and a jar of Tropical Punch Kool-Aid Pickles, they’re going to look the same in the jar.
Just snip off the flavor name from the Kool-Aid packet and take it to the back of the jar.
After a week in the fridge, the Kool-Aid Pickles are ready to eat.
The Cherry Kool-Aid Pickles and the Tropical Punch Kool-Aid Pickles came out super red.
These sweet and super tangy!
The Grape Kool-Aid Pickles came out as a super dark purple almost black color.
I told Thomas that the Purple Kool-Aid Pickles look like “rotten pickles” and that they would be perfect for Halloween haha.
Just picture those blackish Kool-Aid Pickles out on the table with some “Eye Ball” deviled eggs at your Halloween party! Those would be perfect!
So tell me, have you ever had Kool-Aid Pickles? Have you ever made them?
Give them a try and let me know what you think!
I think the Topical Kool-Aid Pickles were my favorite but I can only handle about half of one. haha
I love to see what your cooking from the blog!