Best Kool Aid Pickles Recipes
KOOL-AID PICKLES
Everyone will love getting into these pickles. They owe their color and sweet-sour taste to a long marinade in a fruity drink mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside., Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 693mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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.
Provided by Carolyn Bunkley
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT5m
Yield 8
Number Of Ingredients 3
Steps:
- 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.
- Refrigerate the pickles for at least one week before serving.
Nutrition Facts : Calories 68.5 calories, Carbohydrate 17.1 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1450.8 mg, Sugar 13.9 g
KOOL-AID PICKLES
I got this recipe out of today's newspaper. It looked interesting! In the article, it said they have a sweet/sour taste. I'm going to prepare them tonight!!!
Provided by KitKat54
Categories Lunch/Snacks
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside.
- In a large measuring cup, combine the sugar, water and Kool-Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess.
- Cover the jar and refrigerate at least 24 hours.
Nutrition Facts : Calories 116.5, Fat 0.2, SaturatedFat 0.1, Sodium 1439.5, Carbohydrate 29.2, Fiber 1.8, Sugar 27.1, Protein 1
KOOL-AID PICKLES
Some folks find it hard to believe there's even such a thing as KOOL-AID Pickles. But with their vibrant color and sour-sweet taste, they're worth a try!
Provided by My Food and Family
Categories Home
Time P1DT10m
Yield Makes 20 servings, one pickle half each.
Number Of Ingredients 4
Steps:
- Stir sugar, drink mix and water in 48-oz. glass or plastic jar or storage container with lid until drink mix is dissolved.
- Add pickles, arranging so that cut sides are completely covered with liquid; cover tightly.
- Refrigerate at least 24 hours or up to 1 week. To serve, remove pickles from jar and cut in half.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
KOOL AID PICKLES
kool aid pickles combine sweet and salty for an amazing pickle
Provided by barbara lentz
Categories Vegetables
Time 5m
Number Of Ingredients 3
Steps:
- 1. Drain the pickle juice from the jar. Mix the kool aid and sugar until sugar is dissolved. Pour back over the pickles and place in fridge. Let sit 5 to 7 days shaking once a day.
KOOL-AID PICKLES RECIPE - (4/5)
Provided by Mrs_imUnLawson
Number Of Ingredients 4
Steps:
- Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside. In a large measuring cup, combine the sugar, water and Kool-Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess. Cover the jar and refrigerate at least 24 hours. Makes one 46-ounce jar of pickles.
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."
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- Open pickle jar, and pour off the liquid from the jar into a bowl. Add KOOL-AID(R) 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.
- Refrigerate the pickles for at least one week before serving.
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