Chamoy Tajín Pickle Sticks (Print)

Crisp dill pickles coated in chamoy with a zesty Tajín dusting for a tangy, spicy snack.

# Ingredients:

→ Pickles

01 - 6 large whole dill pickles, crisp

→ Coating

02 - ½ cup chamoy sauce
03 - ¼ cup Tajín seasoning

→ Optional Fillings & Extras

04 - 6 strips fruit-flavored roll-up candy
05 - 1 tablespoon chili powder

# Directions:

01 - Pat each dill pickle dry using paper towels to remove excess moisture.
02 - If desired, wrap each pickle with a strip of fruit-flavored roll-up candy to impart a sweet layer.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle in the sauce until fully covered.
04 - Generously sprinkle Tajín seasoning over the chamoy-coated pickles, turning them to coat all sides evenly.
05 - Dust pickles with chili powder for additional heat, if preferred.
06 - Insert a wooden skewer or popsicle stick into each pickle to facilitate easy handling and consumption.
07 - Serve immediately or refrigerate up to 1 hour to achieve a chilled, firmer coating.

# Expert Tips:

01 -
  • It takes less than ten minutes and requires no cooking, just a little rolling and sprinkling.
  • Every bite is a wild mix of sweet, sour, salty, and spicy that wakes up your whole mouth.
  • You can make them as mild or as fiery as you want by adjusting the chili powder and chamoy.
  • They look so vibrant and fun that everyone at a party will want to try one.
02 -
  • If you skip drying the pickles, the chamoy will slide right off and pool at the bottom of your plate.
  • Store-bought chamoy varies wildly in sweetness and heat, so taste it first and adjust with lime juice or hot sauce if needed.
  • These don't keep well overnight; the coating gets runny and the pickle loses its crunch, so make only what you'll eat.
03 -
  • Freeze the pickles for 30 minutes before coating if you want an extra-cold, refreshing bite on a hot day.
  • Use a pastry brush to paint the chamoy on evenly if you want a thinner, more controlled coating.
  • Make a double batch of the Tajín-chamoy mix and keep it in a jar for quick snacking on cucumbers, jicama, or mango slices.
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