Chamoy Tajín Pickle Sticks (Printer-Friendly)

Crisp dill pickles coated with sweet chamoy and zesty Tajín, delivering a tangy and spicy snack.

# What You 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 Cook:

01 - Pat the dill pickles dry using paper towels to remove excess moisture.
02 - Wrap each pickle with a strip of fruit-flavored roll-up candy if extra sweetness is desired.
03 - Pour chamoy sauce onto a shallow plate, then roll each pickle until fully coated.
04 - Sprinkle Tajín seasoning generously over the chamoy-coated pickles, turning to cover all sides evenly.
05 - Dust pickles lightly with chili powder to increase heat according to preference.
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 allow the coating to firm and chill.

# Expert Advice:

01 -
  • That perfect collision of sweet, salty, tangy, and spicy hits every craving at once.
  • Zero cooking required—you can make a batch while catching up with friends or waiting for guests to arrive.
  • The texture contrast between the crispy pickle and the sticky chamoy coating is genuinely addictive.
02 -
  • Dry pickles are absolutely essential—I learned this the hard way when my first batch slid right off because I skipped thorough toweling.
  • Chamoy settles at the bottom of its container, so give it a good stir before using or you'll get different coating thickness on each pickle.
03 -
  • Keep your chamoy at room temperature while coating—cold chamoy becomes stiff and won't distribute smoothly.
  • If you can't find Tajín, make a quick substitute by mixing lime zest, chili powder, and salt, though the store-bought seasoning really is worth seeking out for its perfect balance.
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