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Jul 6, 2007 04:34 PM


I've got my cherry flavored Kool Aid, my Dill pickles and my container. Any tips? Comments? Concerns?

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  1. I started with a regular-sized jar (16 oz) of baby dills. I poured off the brine and reserved it. Then I mixed 2 packs of cherry-berry Koolaid, 1 cup of water, some organic raw sugar, poured that over the pickles and added brine to cover. My Koolickes have been marinating for a week. I eat one every day or so and they just keep getting better and better. Sweet, sour and salty all in one bite. After a week the red has seeped about 1/2 way through. Use at least 2 packs of Koolaid, maybe 3, or the juice will be too weak. Using reserved brine will help balance the sweetness and saltiness

    Next time I might add some hotsauce. Kinda like a cross between a Koolickle and a Texas Christmas pickle.

    1 Reply
    1. re: Kath1107

      I am making some koolickles next week using your formula and I need to know how much sugar you used

    2. Here's the recipe that I used. I adapted this from several online recipes. This recipe
      is in my own words and not copied from any other source.


      Prep time: 10 minutes
      Soaking time: 24hrs to 1 week

      1 - (46-ounce) jar whole dill pickles (not kosher due to garlic), drained
      1 - cup granulated sugar
      2 - cups water
      2 - packets unsweetened Cherry Kool-Aid (the size that makes 2-quarts)

      Drain the juice from the pickle jar. It's not used in this recipe.
      Remove the pickles from the jar and cut each one in half lengthwise.
      Return the pickles to the jar.
      In a large bowl, combine sugar, water and the contents of the two Kool-Aid packets.
      Mix until the sugar has completely dissolved.
      Pour enough of the liquid into the pickle jar to cover the pickles.
      Replace lid on jar and refrigerate at least 24 hours. Several days to a week is better.

      Makes one 46-ounce jar of pickles.

      You end up with a sweet, sour, salty pickle treat, similar to bread and butter pickles.