Chamoy Tajín Pickle Sticks (Printable Version)

Crisp dill pickles coated in tangy chamoy and zesty Tajín seasoning for a bold snack.

# What You'll Need:

→ 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

# Steps to Follow:

01 - Pat the dill pickles dry using paper towels.
02 - If desired, wrap each pickle with a strip of fruit-flavored roll-up candy.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle until fully coated.
04 - Sprinkle Tajín seasoning generously over each chamoy-coated pickle, turning to coat evenly.
05 - Dust with chili powder if additional heat is desired.
06 - Insert a wooden skewer or popsicle stick into each pickle for convenient serving.
07 - Serve immediately or refrigerate up to 1 hour for a chilled, firmer coating.

# Additional Tips::

01 -
  • Its bold and unapologetic, hitting every flavor note at once without trying too hard.
  • You can throw it together in ten minutes with almost no cleanup, which feels like cheating.
  • The contrast between cold, crunchy pickle and sticky, spicy coating is genuinely addictive.
  • It feels like a little adventure in your mouth, especially if youve never tried chamoy before.
02 -
  • If you skip drying the pickles, the chamoy won't stick and you'll end up with a puddle instead of a coating.
  • Refrigerating them for even 30 minutes makes the coating set up nicely, but they're also great eaten fresh and a little drippy.
  • Don't store these overnight—the chamoy starts to soak into the pickle and the texture gets weird.
03 -
  • Freeze your pickles for 15 minutes before coating them if you want an extra-cold, almost slushy texture.
  • Use a spoon to drizzle extra chamoy into the crevices of the pickle for pockets of intense flavor.
  • If you can't find Tajín, mix your own with chili powder, lime zest, and a pinch of salt.
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