Have you ever tried Kool-Aid Pickles? Maybe you know them as Koolickles. Whatever you call them, you know you're in for a treat with these bright and colorful beauties. This popular treat is the perfect mix of sweet and sour and doesn't take too much effort to make.
A huge hit in the South, Kool-Aid Pickles are the perfect sweet and tangy treat alongside a big meal or as a refreshing snack. Hey, you could even chop them up for a colorful relish. Honestly, it's kind of a crazy twist on regular pickles, but no doubt eye-catching and fun to make. Let's dive in and see how to make these wild pickles.
How to Make Kool-Aid Pickles or Koolickles
Kool-Aid Pickles are simply just pickles soaked in pickle juice, any flavor of Kool-Aid and sugar. It takes about a week or two for the pickles to soak in all of that delicious, colorful brine. But overall, it's an easy recipe and the process is quite simple. Be sure to add this to your list of pickle recipes.
Take 1, 32-ounce jar of dill pickles and drain out the pickle juice into a large bowl. You could use a jar of dill pickle spears, whole dill pickles, slices, or even my favorite, gherkins. Experiment and see what you like!
Next, you'll want to decide on your Kool-Aid drink mix. There are a lot of Kool-Aid flavors to choose from. The flavor and color of the pickles will depend on the Kool-Aid mix. If you like sweet pickles, popular flavors are Cherry, Tropical Punch, Watermelon and Strawberry. If you're into something tangy, go for Lemon-Lime or Lemonade.
Once you have picked your flavor, dump in one packet of unsweetened Kool-Aid into the pickle juice along with some sugar (about ¾ cup sugar). If that's too much sweetness, no worries! Just reduce the amount of sugar. Whisk this mixture and then pour it back into the jar of pickles.
Seal the pickle jar tightly and give it a good shake. Place the jar back in the refrigerator and let the funky Kool-Aid mixture soak into the pickles for about a week for the best flavor. It's best to shake the jar once a day to ensure the colorful brine moves around the pickles. Refrigerate for up to two months.