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Kool-Aid Pickles – The Next Food Fad That Just Might Kill Us All

It’s no secret that in parts of the South, Kool-Aid is just as appreciated as a fine bourbon. In certain parts of Mississippi, the locals aren’t content with simply drinking the beverage so they’ve invented the Koolickle, also known as Kool-aid pickles.

The folks of Clarksdale, Mississippi, which is deep in the area known as the Delta, have been making Kool-aid pickles for a while.  You can find the neon-colored snacks in jars sitting atop counters of gas stations all across the town. Depending on who you ask, they’re either the greatest snack of the century or a vicious assault on your tastebuds, but judging by the way they fly off the shelves, or countertops in this instance, they’re certainly a big hit in Clarksdale.

So what does it taste like? Odds are, if you like a strong, vinegar-based hot sauce, you might like Koolickles. Its sweet and salty combination makes wanting one more bite incredibly easy, even if the neon colors are a little off-putting. Fruit Punch, or “red” as most people call it, is the most popular flavor.

Is this new pickle invention the last step for the salty snacks? Doubtful. Growing up in Mississippi leads me to bet someone is already trying to make fried koolickles. And I bet they’re amazing.

Kool-Aid Pickles Recipe
  • One very large jar of pickles, at least 60 ounces
  • Two packets of kool-aid – your preferred flavor
  • 4 cups of granulated sugar
  • 4 cups of water


  • Empty the jar of pickles, making sure to separate the pickles from the pickle juice. Save both and place aside.
  • Open your packets of Kool-aid, adding them to the empty jar.
  • Add the sugar and the water to the jar, then stir until the Kool-aid and sugar are mixed. The sugar will not dissolve completely yet.
  • Fill the remaining space with the pickle juice set aside earlier. Stir well.
  • Halve the pickles before placing them back into the jar.
  • Close the lid and shake the jar to distribute the Kool-aid mixture.
  • Marinate the pickles for at least a week before enjoying.
This recipe makes sweeter, less salty koolickles. Prefer the salty kind? Simply replace all the water with the original pickle juice and you’re all set.

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