Kool-Aid Pickles

by Sabrina Snyder

Published on April 17, 2025

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Servings

Prep Time 5

Cook Time 0

Pickle 7

Total Time 7 5

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Kool-Aid Pickles are the unexpected snack that you need in your life. Brightly colored, sweet and tangy pickles with just 3 ingredients.

This easy recipe is the perfect way to upgrade a jar of pickles into a flavorful fun Snack. Want the sweet and sour goodness without the Kool-aid? Try my homemade Bread and Butter Pickles!

Sabrina’s Kool-Aid Pickles Recipe

Transform regular dill pickles into a sweet, tart and brightly colored snack with just three ingredients. It does take a week of planning, so you get the best color and flavor, but they are worth the wait!You still get the crisp texture you expect from your favorite pickles, but with a sweeter taste and bright Kool-Aid color that make them so much fun. Snack straight out of the jar or put them out on the table at your next BBQ. The unexpected sweet, salty, and tart flavors are sure to delight your taste buds and have everyone asking for the recipe!

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Ingredients

▢ 32 ounces dill pickle spears
▢ 1 packet Kool-Aid , I use cherry or raspberry
▢ 2/3 cup sugar

Instructions

Remove the pickles from the jar, discard about ½ cup of the liquid.
Add in the sugar and Kool-aid.
Close the jar and shake well until sugar and Kool-aid are dissolved.
Put the pickle spears back in.
Close, shake well, and let sit in the refrigerator for at least a week before serving.

Nutrition

Collage of red pickles in jar and on plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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