Chamoy Tajín Pickle Sticks (Printable View)

Crisp dill pickles coated in sweet chamoy and zesty Tajín seasoning with optional spicy layers.

# What You’ll Need:

→ Pickles

01 - 6 large whole dill pickles, crisp

→ Coating

02 - 1/2 cup chamoy sauce (store-bought or homemade)
03 - 1/4 cup Tajín seasoning

→ Optional Fillings & Extras

04 - 6 strips fruit-flavored roll-up candy
05 - 1 tablespoon chili powder

# How To Make It:

01 - Pat the dill pickles dry 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. Roll each pickle thoroughly in the chamoy until fully coated.
04 - Sprinkle Tajín seasoning generously over the chamoy-coated pickles, turning to ensure all sides are covered.
05 - Dust the coated pickles with chili powder to increase heat, if preferred.
06 - Insert a wooden skewer or popsicle stick into each pickle for convenient handling.
07 - Serve immediately or refrigerate for up to 1 hour to allow the coating to firm up.

# Best Practices:

01 -
  • Every bite hits different, balancing tangy chamoy with the bright citrus heat of Tajín in a way that keeps you reaching for another.
  • You can throw these together in minutes with ingredients that last forever in your pantry and fridge.
  • They satisfy every craving at once without needing an oven, stove, or any real cooking skill.
02 -
  • Drying the pickles completely is the difference between a coating that sticks and one that puddles at the bottom of the plate.
  • Fresh is best, these lose their crunch and the chamoy starts to weep if you wait too long, so eat them the same day.
03 -
  • Freezing the pickles for 15 minutes before coating makes the chamoy set faster and creates an extra-cold, crunchy bite.
  • If you cant find Tajín, mix equal parts chili powder, lime zest, and a pinch of salt for a similar effect.
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