Chamoy Tajín Pickle Sticks (Print Version)

Crisp dill pickles dressed with tangy chamoy and Tajín for a vibrant, spicy treat.

# What You'll Need:

→ Pickles

01 - 6 large whole dill pickles, crisp

→ Coating

02 - ½ cup chamoy sauce, store-bought or homemade
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 the dill pickles dry thoroughly using paper towels to remove excess moisture.
02 - If desired, wrap each pickle with a strip of fruit-flavored roll-up candy to add a sweet layer.
03 - Pour the chamoy sauce onto a shallow plate and roll each pickle in it until evenly coated.
04 - Sprinkle Tajín seasoning generously over the chamoy-coated pickles, turning them to cover all sides.
05 - For additional spice, lightly dust pickles with chili powder 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 for a firmer, chilled coating.

# Expert Tips:

01 -
  • No cooking required—seriously, ten minutes from fridge to plate, and most of that is just drying pickles.
  • The flavor combination is absolutely addictive, hitting sweet, sour, salty, and spicy all at once in a way that makes people ask for the recipe immediately.
  • It's vegan and gluten-free without feeling like a compromise, because it tastes nothing like health food.
  • You can customize the heat level and sweetness to match your mood on any given day.
02 -
  • The pickle absolutely must be dry before the chamoy goes on, or you'll end up with a slippery mess instead of a satisfying coating.
  • These are best eaten fresh and immediately; if you refrigerate them for more than an hour, the coating hardens up and the texture becomes less forgiving.
  • The chamoy-to-Tajín ratio matters—too much chamoy and everything slides off, too little and the pickle tastes one-dimensional.
03 -
  • Use a shallow bowl or plate instead of a flat plate for the chamoy—it makes rolling the pickles so much easier and less messy.
  • Keep paper towels nearby when serving because the coating will definitely get on your hands, and that's part of the charm.
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