Kool-Aid Pickles — Oh Yeah!

By Anna Monette Roberts

Updated on 3/13/2014 at 3:00 PM

We've seen Kool-Aid pickles served with burgers at pretty much every food festival over the past year. The pros recognize that the sweet-sour-fruity-briny combo has a winning ability to quench one's thirst and cut through the fat of a rich burger.

The process is quite simple. Take your favorite dill pickle, and saturate it in Kool-Aid and sugar.

While the pickles can be consumed immediately, they are best if aged for a week to let that neon color and artificial flavor seep in.

You'll frighten and amaze your grilling buddies when you bust out a jar of these. But few can resist dipping their fingers in for a bright spear.

Kool-Aid Pickles

Cook Time1 week and 10 minutes
Yield1 quart Kool-Aid pickles

Inspired by Old Homestead Steakhouse at Borgata

INGREDIENTS

    • 1 pint spear-cut dill pickles
    • 1 quart-sized mason jar
    • 1 Kool-Aid packet, any flavor (we used cherry)
    • 1 cup sugar

    INSTRUCTIONS

    1. Carefully transfer pickles to a quart-sized mason jar.

    2. To the jar with the pickle brine, combine Kool-Aid packet and sugar. Twist and secure the cap, and shake until Kool-Aid and sugar have dissolved

    3. Pour Kool-Aid brine into the quart-sized mason jar, and secure the jar lid. Refrigerate for a week, shaking the jar every few days.