Chamoy Tajín Pickle Sticks (Printable)

Crisp dill pickles coated in sweet-sour chamoy and zesty Tajín for a vibrant, flavorful snack.

# Components:

→ Pickles

01 - 6 large whole dill pickles, crisp

→ Coating

02 - 120 ml chamoy sauce (store-bought or homemade)
03 - 30 ml Tajín seasoning

→ Optional Fillings & Extras

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

# Directions:

01 - Pat the dill pickles dry thoroughly using paper towels to remove excess moisture.
02 - Wrap each pickle with a strip of fruit-flavored roll-up candy to add sweetness if desired.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle in it until fully coated.
04 - Generously sprinkle Tajín seasoning over the chamoy-coated pickles, turning them to cover all sides evenly.
05 - Dust pickles with chili powder for additional heat if preferred.
06 - Insert a wooden skewer or popsicle stick into each pickle to facilitate easy handling.
07 - Serve immediately or refrigerate for up to 1 hour to achieve a chilled, firmer coating.

# Expert Advice:

01 -
  • It takes less time to make than waiting in line at a food truck, and tastes just as bold.
  • The salty-sweet-spicy-sour combo hits every craving at once without feeling heavy.
  • You can adjust the heat and sweetness to match your mood or who youre sharing with.
02 -
  • Wet pickles will cause the chamoy to slide right off, so drying them thoroughly is not optional.
  • Chilling the finished sticks for even 20 minutes helps the coating set and makes them easier to handle without sticky fingers.
03 -
  • Freeze the pickles for 15 minutes before coating if you want an extra-cold, crunchy texture that holds up longer.
  • Use a pastry brush to paint on the chamoy for a thinner, more controlled layer if youre not a fan of the sticky mess.
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