Carolyn's KOOL-AID Pickles


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.

Prep Time:
5 mins
Additional Time:
7 days
Total Time:
7 days 5 mins
1 quart


  • 1 (32 ounce) jar dill pickles

  • 2 (0.13 ounce) packages unsweetened red KOOL-AID®

  • ½ cup white sugar


  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.

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.

Nutrition Facts (per serving)

69 Calories
0g Fat
17g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 69
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 1451mg 63%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Total Sugars 14g
Protein 1g
Vitamin C 8mg 41%
Calcium 10mg 1%
Iron 1mg 3%
Potassium 130mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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