Chamoy Tajín Pickle Sticks (Print Version)

Crisp dill pickles coated in chamoy and Tajín for a vibrant, spicy Mexican-inspired 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

# How to Make It:

01 - Pat the dill pickles dry using paper towels to remove excess moisture.
02 - Optionally wrap each pickle with a strip of fruit-flavored roll-up candy for added sweetness.
03 - Pour chamoy sauce on a shallow plate and roll each pickle until fully coated.
04 - Generously sprinkle Tajín seasoning over chamoy-coated pickles, turning to cover all sides.
05 - If desired, dust pickles with chili powder for extra heat.
06 - Insert a wooden skewer or popsicle stick into each pickle to facilitate snacking.
07 - Serve immediately or refrigerate up to 1 hour for a chilled, firmer coating.

# Additional Tips::

01 -
  • Ready in 10 minutes with zero cooking—just assembly magic that feels like cheating when guests ask how you made them.
  • The flavor combo of briny, sweet, sour, and spicy hits every taste bud at once, making people ask for the recipe immediately.
  • Naturally vegan and gluten-free, so you can serve them without worrying about dietary restrictions.
  • It's the kind of snack that disappears fastest at gatherings, even though it sounds weird until people actually taste it.
02 -
  • Don't skip the drying step—I learned this the hard way when my first batch looked beautiful but the coating slid right off on the first bite.
  • Chamoy dries and sets slightly as it sits, so if you're making these more than 30 minutes ahead, the coating will get thicker and less glossy than that fresh-from-the-vendor look.
03 -
  • If your chamoy is too thick, thin it slightly with a splash of lime juice or hot sauce so it coats smoothly without pooling.
  • The key to keeping the Tajín from sliding off is making sure the chamoy is still slightly sticky when you apply the seasoning—not bone-dry, not dripping wet, just right in between.
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