Chamoy Tajín Pickle Sticks (Print Version)

Crisp dill pickles coated with tangy chamoy and zesty Tajín seasoning for a flavorful 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

# Directions:

01 - Pat dill pickles dry thoroughly using paper towels to remove excess moisture.
02 - If desired, wrap each pickle completely in a strip of fruit-flavored roll-up candy for a sweet contrast.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle in it until fully coated.
04 - Sprinkle Tajín seasoning generously over coated pickles, turning to cover all surfaces evenly.
05 - Dust with chili powder to increase spiciness if preferred.
06 - Insert wooden skewers or popsicle sticks into each pickle to facilitate easy handling.
07 - Serve immediately or refrigerate up to one hour for a chilled and firmer coating.

# Expert Tips:

01 -
  • The sweet and sour combination lights up every part of your palate at once
  • They come together in under ten minutes for instant party impact
02 -
  • Dry pickles are non negotiable. Wet pickles make the sauce slide right off.
  • Work quickly once you start coating. The longer chamoy sits, the more it drips.
03 -
  • Refrigerated pickles from the deli counter stay crisper than jar varieties
  • Use tongs when rolling pickles in chamoy to keep hands clean
Go Back