Chamoy Tajín Pickle Sticks (Printable)

Crisp dill pickles coated in tangy chamoy and zesty Tajín create a vibrant, spicy snack.

# Components:

→ 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

# Method:

01 - Pat the dill pickles dry thoroughly using paper towels.
02 - If desired, wrap each pickle with a strip of fruit-flavored roll-up candy to add sweetness.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle to coat evenly.
04 - Generously sprinkle Tajín seasoning over the chamoy-coated pickles, turning to cover all sides.
05 - Dust pickles with chili powder to heighten spiciness if preferred.
06 - Insert a wooden skewer or popsicle stick into each pickle to facilitate handling.
07 - Serve immediately or refrigerate for up to 1 hour to firm the coating before serving.

# Expert Advice:

01 -
  • It takes ten minutes and feels like a party trick every single time.
  • The contrast of tangy pickle, sticky chamoy, and bright Tajín is genuinely addictive.
  • You can adjust the heat and sweetness to match your mood or your crowd.
02 -
  • If you skip drying the pickles, the chamoy will pool at the bottom and you will lose half the flavor.
  • Chamoy brands vary wildly in sweetness and spice, so taste yours first and adjust the Tajín or chili powder accordingly.
03 -
  • Use a fork to roll the pickles in chamoy so your hands stay clean and you can coat them more evenly.
  • If the chamoy is too thick, thin it with a teaspoon of pickle brine for a smoother consistency and a flavor echo.
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