Pumpkin Chickle Chamoy Pickles (Printable Version)
Tangy pickles coated with chamoy and pumpkin spice for a sweet-savory, autumn snack with a zesty twist.
# What You'll Need:
→ Pickles
01 -
4 large dill pickles
→ Coating
02 -
2 tablespoons pumpkin pie spice
03 -
1 tablespoon Tajín seasoning
04 -
3 tablespoons chamoy sauce
# Steps to Follow:
01 -
Cut the dill pickles into 1/2-inch thick rounds using a sharp knife.
02 -
Mix pumpkin pie spice and Tajín seasoning together in a small bowl until evenly blended.
03 -
Pat each pickle round dry with paper towels to remove surface moisture.
04 -
Brush or dip each pickle round in chamoy sauce to coat all surfaces thoroughly.
05 -
Roll each chamoy-coated pickle round in the spice mixture until fully covered.
06 -
Place the coated pickle rounds on a plate or tray. Cover and refrigerate for at least 2 hours to allow flavors to infuse.
# Important Notes:
01 -
Add a pinch of cayenne pepper to the spice blend for extra heat.
02 -
For a sweeter option, substitute bread and butter pickles.
03 -
Serve chilled as a distinctive party snack or appetizer.