By Chamoy City Limits

Chamoy City Limits Kool-Aid Pickle Recipe

Kool-aid pickles are probably the #1 snack tray that we serve. Customers request chopped kool-aid pickles as a raspa topping--or alone in a tray dressed with homemade chamoy and fresh lemon juice. Here at Chamoy City Limits, our kool-aid pickles aren't just pickles with kool aid on top. For the first time we are going to share our secret methods with our readers. We hope you enjoy!



  • Best Maid Sour Pickles (Dill also works) 5-6 large pickles
  • Pickle Juice from the Jar 1c
  • White Granulated Sugar 1c
  • Cherry Kool-Aid 4-5 packets to taste (or any other flavor you choose) *NOTE: If you want them EXTRA SWEET you can also use the Kool-Aid with sugar in the canister and use 1 cup**
  • Orange Shrub 1 cup (we sell this in the online shop so you don't have to make it)


  1. Prepare the pickles: Cut them into slices, wedges, or chunks, depending on your preference.

  2. Prepare the orange shrub: We love using orange, but you can also try lemon or lime to play with the flavors. We sell these fruit brines here in our online shop -- we recommend these because of the very low water content. That's essential when re-packing pickles. **Don't add water to the vinegar**

  3. Heat the shrub and sugar: Place the saucepan over medium heat and bring to a simmer. Stir occasionally until the sugar dissolves completely.

  4. Add pickle juice and kool aid packets. Mix well. Turn off heat.

  5. Add the pickles to the liquid in the saucepan until they are completely covered. Store in an airtight container in the refrigerator. Best when chilled.

Remember, this is a general guide, and the exact measurements and ingredients may vary based on the fruit you choose and your personal preferences!