Chamoy Tajín Pickle Sticks (Print Version)

Crisp dill pickles layered with chamoy sauce and Tajín seasoning for a tangy, spicy flavor hit.

# Ingredient List:

→ 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 (optional)
05 - 1 tablespoon chili powder (optional)

# How-To Steps:

01 - Pat each dill pickle dry thoroughly 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 and roll each pickle until evenly coated.
04 - Sprinkle Tajín seasoning over each chamoy-coated pickle, turning to cover all sides thoroughly.
05 - For added heat, dust the pickles lightly with chili powder as preferred.
06 - Place a wooden skewer or popsicle stick into each pickle for convenient handling.
07 - Serve immediately or refrigerate up to 1 hour for a firmer, chilled texture.

# Helpful Tips:

01 -
  • It comes together in 10 minutes flat—perfect for when you need an impressive snack with zero fuss.
  • The flavor balance is genuinely addictive, hitting every taste bud without any single note overwhelming the others.
  • Vegan and gluten-free by nature, which means you can offer it to almost anyone without worry.
02 -
  • Dryness matters more than you'd think—any water on the pickle surface will dilute the chamoy and prevent the Tajín from sticking properly.
  • The moment you coat them, set a timer for when you'll eat them; they're perfect for about two hours before the pickle releases its liquid and softens the outer coating.
03 -
  • If your chamoy is too thick, let it come to room temperature or thin it with a splash of lime juice to get the right coating consistency.
  • Store extra Tajín in an airtight container after using—it clumps easily in humidity, but a desiccant packet or grain of rice in the container keeps it flowing freely.
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