Kool Aid Pickles (Easy Salty Sweet Koolickles)
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Kool Aid Pickles are a sweet, salty, sassy Southern snack with a serious cult following!!! Briny dill spears soak up bold Kool-Aid flavor and transform into neon-colored, sweet-and-sour treats that are as fun to eat as they are to make. Who knew mixing pickles with Kool Aid could be so delicious!! Bold, briny, and downright addictive. With just 3 ingredients and zero cooking, they’re an easy, unexpected twist that’ll turn any snack board into a conversation starter.
Table of Contents
Kool Aid Pickles
Listen… I know it sounds a little crazy. But one bite of a cherry red koolickle and I promise you’ll understand the hype!!!
These sweet-and-sour pickles are a quirky Southern staple, and they’re ridiculously easy to make.
I started making them for my daughter when she was little (because who can resist a bright red pickle?!), and now I keep a jar tucked in the back of the fridge just for snacking.
They’re weird, they’re wonderful, and they disappear faster than you’d think.
Bring them to a potluck and just watch people’s faces. First it’s confusion… then curiosity… then that “wait… I actually love this” moment. Every. Single. Time.
Still not convinced? Whip up a batch of classic, crispy fried pickles instead. They’re soooo good with homemade ranch!
INGREDIENT NOTES
- Jarred Pickles – Standard pickle spears are your best bet. Avoid bread-and-butter or sweet pickles… they just don’t work or hold up as well.
Have a jar of whole pickles already? Just slice them into spears before getting started! - Kool Aid – The flavor is flexible, but I’ve found that the red packets give the best, brightest colors.
Cherry and Tropical Punch seem to be the most popular, but Grape, Watermelon, and Blue Raspberry are fun too. - Granulated Sugar – Can’t be the powdered stuff, and it can’t be liquid or else it will displace some of the pickle juice. Stick to regular white granulated sugar and adjust the amount to taste.
That said, it’s best to make this recipe at least once before you try making it sweeter. It’s hard to tell exactly how it’ll taste until the 5th day!
VARIATIONS
Blue Koolickles: Use Blue Raspberry Kool-Aid for a bold, electric look.
Spicy Sweet: Add a few sliced jalapeños or a dash of hot sauce to the jar.
Lemon-Lime: Try lemon-lime drink mix plus lime slices for a citrus twist.
Candy Sweet: Add an extra ¼ cup of sugar to the jar.
Sugar-Free: Use sugar-free Kool-Aid and a sugar substitute like erythritol.
Chips & Dip Style: Swap in sliced pickles and serve with a side of cream cheese dip.
KOOLAID PICKLES FAQ
That’s a bit of a mystery! Best guess is sometime during the 40s.
Koolickles first popped up in the Mississippi Delta region and have been floating around the Southern states for decades.
Nope! Everything mixes together cold right in the jar, no cooking required.
Kool Aid pickles are good for up to 1 month in the refrigerator. Keep the jar tightly sealed and make sure the pickles are fully submerged in the liquid.
Absolutely. They’re non-alcoholic and fun for all ages. Just be ready for red tongues!
Over the years, I’ve tested different flavors, sugar levels, and pickle styles, discovering how to make Kool Aid pickles with the perfect sweet-salty balance.
The key to great koolickles is osmosis, the process where the sugar and Kool-Aid seep into the pickles over time, replacing some of the salty brine with sweet, fruity flavor.
The longer the pickles sit, the deeper the color and the more intense the flavor. That’s why the 3 to 5-day chill is so important.
The sugar also softens the pickles slightly, giving them that juicy, almost candy-like crunch.
It’s one of those recipes that feels like magic, and it’s impossible not to love once you taste it.
DONNA’S PRO TIPS
- Use the original pickle jar. It’s the perfect size, and there’s no cleanup.
- Shake daily. This helps the flavor distribute evenly through the pickles.
- Let them go the full 5 days. More time = more flavor.
- Stick with the real thing. Name-brand Kool-Aid does a better job than the generic stuff.
- Double the batch. One jar is never enough, trust me.
- Label the jar. Kool Aid pickles are bright and bold… and if you don’t warn people, they’ll be shocked at first bite!
TOOLS NEEDED
- 24-ounce pickle jar with lid (use the original jar!)
- Measuring spoons
- Small funnel (optional, for adding sugar/Kool-Aid)
- Spoon for serving
Enjoy!
With love, from our simple kitchen to yours.
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Kool Aid Pickles (Easy Salty Sweet Koolickles)
Ingredients
- 1 (24-ounce) jar dill pickle spears
- 1 packet red or blue Kool-Aid, (Cherry and Tropical Punch are favorites)
- 1/4 cup granulated sugar
Instructions
- Add the Kool-Aid: Open the pickle jar and pour the Kool-Aid powder directly into the liquid. Close the lid tightly and shake the jar until the powder begins to dissolve.
- Add the Sugar: Open the jar again and slowly pour in the sugar. Wait a few seconds for it to settle before sealing the lid.
- Shake it Up: Shake the jar well to mix the Kool-Aid and sugar into the brine.
- Chill and Infuse: Place the jar in the refrigerator and let it chill for 3 to 5 days, shaking once a day to keep the flavors evenly distributed.
- Serve: Once the pickles are deeply colored and fully infused, serve cold and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2023, updated and republished August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
The perfect snack! They are sweet and delicious! Thanks for the recipe!
I never thought pickles could taste this good. Donna and Chad’s recipes always surprise me.
Hi Faith!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn
Hi there from Texas! I’ve been making and eating Kool-aid Pickles since I was a kid. I’m now 54 and they’re still one of my favorite snacks, year around! If you’ve never tried the Peach Mango or Pineapple flavors, you’re missing out! They’re amazing! I also mix them together sometimes, and they’re equally amazing! I also sometimes slice peaches, pineapple and mango (use ones that arebstill a little firm in texture so they hold up better) and add some pieces in with the pickle spears. They taste wonderful! Careful with the sugar though, the fruit adds its own sugar so you want to be careful not to add to much of your own. I wait until day 4 and adjust sugar to taste.
Love the article! Good luck if you try my suggested flavors! They’re also good with jalapeño or dried red chilies added for some heat! 🫶🏻