Save to Pinterest The first time I saw these vivid red pickle sticks at a street vendor in East LA, I laughed out loud. Who would put candy sauce on a dill pickle? Then I took a bite. The sweet tang of chamoy hit first, then that sharp dill crunch, and finally the citrusy heat of Tajín. I was instantly converted. Now they are my go-to snack for summer gatherings.
I made a batch for a Fourth of July block party last year, unsure if anyone would try them. Within five minutes, kids and adults alike were crowding around the platter. My neighbor Marco admitted he was skeptical until the third one disappeared. Now he asks for them every time we barbecue.
Ingredients
- Dill pickles: Whole refrigerated pickles work best here. Room temperature jar pickles can get soft and fall apart.
- Chamoy sauce: This Mexican condiment brings the perfect sweet sour balance. Homemade adds depth, but good store bought brands work beautifully.
- Tajín seasoning: The classic blend of chili, lime, and salt ties everything together. Do not skip it.
- Fruit roll ups: These add a chewy sweet layer that balances the pickle tang. Choose mango or strawberry for best results.
Instructions
- Prep your pickles:
- Set pickles on paper towels and pat them completely dry. Excess moisture prevents the chamoy from sticking properly.
- Add sweetness optional:
- Wrap each pickle tightly in a strip of fruit roll up candy. Press gently to seal the edges.
- Coat with chamoy:
- Pour chamoy onto a shallow plate. Roll each pickle in the sauce until fully covered on all sides.
- Dust with Tajín:
- Sprinkle Tajín generously over each pickle while turning them to catch every angle.
- Add extra heat optional:
- Dust lightly with additional chili powder if you want more spice.
- Insert sticks:
- Push a wooden skewer into the center of each pickle for easy handheld snacking.
- Serve or chill:
- Enjoy immediately or refrigerate up to one hour for a firmer coating. After that they start to get soggy.
Save to Pinterest My daughter now requests these for her birthday instead of cake. Something about the wild flavor combo feels like a celebration on a stick. Watching her friends brave faces turn to delight never gets old.
Make Them Your Way
Once you master the basic technique, play around with different bases. Bread and butter pickles create an entirely different sweeter profile. Some people even use fresh cucumber slices for a lighter version.
Serving Suggestions
These shine alongside cold drinks that cut through the bold flavors. I like to set out a pitcher of aguas frescas or cold lime soda. The cold bubbly refreshes your palate between bites.
Storage Tips
These are best eaten the moment they are made. The pickle juice breaks down the chamoy over time, turning everything mushy and sad. If you must prep ahead, keep everything separate and assemble right before serving.
- Pat pickles extra dry if they have been refrigerated
- Double the Tajín for extra crunch
- Have extra napkins ready for sticky fingers
Save to Pinterest Every time I make these, someone asks for the recipe with genuine disbelief at how simple they are. That is the best kind of cooking.
Recipe FAQs
- → What type of pickles work best?
Whole, large dill pickles with a firm crunch work best to hold the coating and provide the ideal texture.
- → Can I make my own chamoy sauce?
Yes, homemade chamoy combines flavors like dried fruit, chili, and lime to achieve the sweet, sour, and spicy notes.
- → How spicy are these pickle sticks?
The level of spice can be adjusted by adding more chili powder or choosing spicy chamoy, making the sticks mild to hot.
- → What are some serving suggestions?
Pair these tangy pickle sticks with chilled agua fresca or lime soda for a refreshing contrast.
- → Can these be prepared in advance?
They are best served fresh but can be refrigerated for up to 1 hour to firm the coating without losing crunch.