Kool Aid Pickles (Koolickles)

These Kool-Aid pickles, also known as Koolickles, are dill pickles soaked in a sweet Kool-Aid brine until they turn brightly colored and packed with fruity flavor. They’re sweet, sour, salty, and crunchy all at once, which makes them completely different from a regular pickle. With just three ingredients and about five minutes of prep, the hardest part is waiting a few days for the flavor to soak in.

What Are Kool-Aid Pickles?

Kool-Aid pickles, also called Koolickles, are dill pickles soaked in a sweetened Kool-Aid brine until they absorb the fruity flavor and bright color of the drink mix. They’re a Southern snack associated with the Mississippi Delta and were around long before their more recent viral moments on social media.

What makes them so interesting is the sweet-and-sour contrast. The salty, tangy flavor of a dill pickle gets mixed with sweet, fruity Kool-Aid, creating a combination that sounds unusual but works surprisingly well. The longer they soak, the more intense the flavor and color become.

If you like this sweet-and-tangy combination, my Kool-Aid pineapple spears use a similar idea with juicy pineapple instead of pickles.

Ingredients

• 1 (24-fl oz) jar dill pickle spears
• ½ cup granulated sugar
• 1 packet unsweetened Kool-Aid drink mix, flavor of choice

Ingredient Notes

• Dill pickles: Use a 24-ounce jar of dill pickle spears or whole pickles. Spears absorb the Kool-Aid flavor a little faster, while whole pickles may need more time in the brine. Keeping everything in the original pickle jar also makes this recipe especially easy.
• Unsweetened Kool-Aid mix: Make sure you’re using a standard unsweetened Kool-Aid packet rather than a presweetened drink mix. Cherry and Tropical Punch are popular because they create a bold red color, but flavors like grape, blue raspberry, or watermelon are fun to experiment with too.
• Granulated sugar: Sugar balances the tart pickle brine and the unsweetened drink mix while giving Koolickles their signature sweet-and-sour flavor. I use ½ cup so the pickles are noticeably sweet without completely covering up their salty dill flavor.
• Pickle brine: Don’t discard all of the liquid when you drain the jar. You’ll use about 1 cup of the original brine to dissolve the sugar and Kool-Aid, which keeps the finished pickles tasting like pickles rather than just fruity candy.

How To Make Kool-Aid Pickles

Step 1: Drain the brine

Drain the pickle juice from the jar into a bowl or measuring cup, reserving about 1 cup of the brine.

Step 2: Mix the new brine

In a separate bowl, whisk together the reserved pickle brine, sugar, and Kool-Aid powder until the sugar has completely dissolved.

Step 3: Combine

Pour the mixture back into the jar with the pickles. If needed, gently stir or shake the jar to help distribute the mixture evenly around the pickles.

Step 4: Chill

Seal the jar tightly and refrigerate for at least 24 hours, turning or shaking the jar occasionally to help the pickles absorb the flavor and color evenly.

For the deepest color and most developed flavor, let the pickles chill for 3-7 days before serving. The longer they sit, the more vivid and pronounced both the flavor and color become.

Serve cold straight from the jar.

Expert Tips for The Best Kool-Aid Pickles

• Keep the pickles completely submerged. Make sure the Kool-Aid brine covers the pickles so they absorb the color and flavor evenly. If any pieces float above the liquid, turn the jar periodically while they soak.
• Dissolve the sugar completely. Whisk the sugar into the reserved pickle brine until you no longer see granules before pouring it back into the jar. Undissolved sugar can settle at the bottom instead of evenly sweetening the brine.
• Keep them refrigerated the entire time. Kool-Aid pickles should marinate and be stored in the refrigerator. They’re a refrigerated pickle recipe, not a shelf-stable canning recipe.
• Use pickle spears if you want faster flavor. Spears have more exposed surface area than whole pickles, so the Kool-Aid brine penetrates them more quickly. Whole pickles will still work, but they benefit from a longer soak.
• Taste one before deciding they’re ready. The color can become intense before the fruity flavor has fully soaked into the pickle. After a few days, taste one and continue marinating if you want a stronger Kool-Aid flavor.
• Use clean utensils when removing pickles. Avoid reaching into the jar with your hands. A clean fork or pair of tongs helps keep the remaining brine clean while the pickles continue to marinate.
• Watch out for stains. Bright Kool-Aid colors can stain cutting boards, towels, countertops, and sometimes your hands. I like to serve these on a glass or dark-colored plate to keep cleanup easy.

How To Store Kool-Aid Pickles

Store Kool-Aid pickles tightly sealed in their jar in the refrigerator. Keep the pickles submerged in the Kool-Aid brine and use a clean fork or tongs each time you remove one. For the best flavor and crunchy texture, I recommend eating the Koolickles within about 2 weeks. They may continue absorbing more sweetness, color, and fruity flavor the longer they sit. Discard the pickles if you notice mold, an unusual odor, or other signs of spoilage.

I don’t recommend freezing Kool-Aid pickles. Freezing and thawing can soften the pickles and take away the crisp texture that makes them so good.

Kool-Aid Pickles FAQs

What do Kool-Aid pickles taste like?

Kool-Aid pickles taste sweet, sour, salty, and fruity at the same time. You still get the tang and crunch of a dill pickle, but the Kool-Aid and sugar add a candy-like fruit flavor that becomes stronger the longer the pickles soak.

What are Kool-Aid pickles called?

Kool-Aid pickles are commonly called Koolickles. The name combines Kool-Aid and pickles and is especially associated with the Mississippi Delta, where the colorful sweet-and-sour snack has been enjoyed for years.

Where did Kool-Aid pickles originate?

Kool-Aid pickles are associated with the Mississippi Delta and were popular in the region long before they became a social media trend. They’re traditionally made by sweetening dill pickle brine and adding flavored drink mix.

What Kool-Aid flavor is best for pickles?

Cherry and Tropical Punch are popular choices because they give Kool-Aid pickles a bold fruity flavor and bright red color. Grape, green apple, and other flavors also work, so the best flavor really comes down to personal preference.

How long should Kool-Aid pickles soak?

Kool-Aid pickles can be tasted after about 24 hours, but they develop much stronger color and flavor after several days. For the best results, I recommend refrigerating them in the Kool-Aid brine for 3-7 days before serving.

Do you have to add sugar to Kool-Aid pickles?

Yes, if you’re using an unsweetened Kool-Aid packet. The sugar balances the sour pickle brine and tart drink mix and creates the sweet-and-sour flavor Koolickles are known for.

Can I make Kool-Aid pickles with pickle chips?

Yes. Pickle chips can be used instead of spears or whole pickles, and their greater exposed surface area allows them to absorb the Kool-Aid brine quickly. Start checking the flavor after a day or two since they may become strongly flavored faster than whole pickles.

Can I make Kool-Aid pickles with whole pickles?

Yes. Whole dill pickles work well for Koolickles, but they generally take longer for the fruity brine to penetrate than spears or sliced pickles. Let them soak closer to a full week for a stronger flavor and deeper color.

Do Kool-Aid pickles need to be refrigerated?

Yes. Kool-Aid pickles should remain refrigerated while they soak and after they’re ready to eat. This recipe is a refrigerated flavored-pickle recipe and isn’t intended for shelf-stable canning.

More Pickle Recipes To Try

• Homemade Claussen Pickles
• Grillo's Pickle Dip
• Sweet Pickles
• Quick Pickle Recipe