Ruby-red fruit-punch Kool-Aid dill pickle chips in a glass jar and enamel bowl with lime and chile

Snacks & Appetizers

Firecracker Fruit-Punch Koolickles

Name: Firecracker Fruit-Punch Koolickles
Prep time: 15 min
Total time: 5 min
Yield: One 32-oz jar; 8–10 snack servings
Ingredients: 1 jar (32 oz) refrigerated dill pickle chips or spears, with all brine; 1 packet (0.16 oz) unsweetened tropical punch drink mix; 1/2 cup granulated sugar; 1 tsp finely grated lime zest; 1 tbsp fresh lime juice; 1/4 tsp crushed red pepper flakes; 1 tsp flaky salt; 1/2 tsp granulated sugar; 1/4 tsp mild chile powder, plus more to taste; Lime wedges, for serving

Ruby-red dill pickle chips with lime, chile & a crackling sweet-sour finish

One 32-oz jar; 8–10 snack servingsPrep 15 minCook 0 minTotal 5 days 15 min

Southern-inspiredPicklesNo-cookMake-ahead

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Method

Save the brine

Pour the pickles and all their brine through a strainer set over a large measuring cup. Keep the original jar and lid. If using spears, cut them into 1/2-inch chips for faster, more even color.

Build the fruit-punch brine

Whisk the unsweetened drink mix and 1/2 cup sugar into the reserved pickle brine until no dry pockets remain. Stir in lime zest, lime juice, and red pepper flakes.

Pack and chill

Return the pickles to their jar and pour the colored brine over them, pressing the pickles below the liquid. Discard only excess brine that will not fit. Seal and refrigerate for 5 days, gently turning the jar once daily.

Make the crackle

Just before serving, stir flaky salt, 1/2 tsp sugar, and chile powder together. Drain only the portion you plan to eat and pat it lightly so the seasoning sticks without washing away the fruit-punch flavor.

Finish and serve cold

Arrange the chilled pickle chips in a bowl, dust lightly with the firecracker seasoning, and squeeze over a lime wedge. Start with half the seasoning and add more only if needed.