Chamoy Tajín Pickle Sticks (Printable Version)

Crisp dill pickles coated in chamoy and dusted with zesty Tajín for a vibrant snack.

# 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
05 - 1 tablespoon chili powder

# How to Make:

01 - Pat the dill pickles dry thoroughly using paper towels.
02 - Optionally, wrap each pickle with a strip of fruit-flavored roll-up candy to add sweetness.
03 - Pour the chamoy sauce onto a shallow plate and roll each pickle in it to coat fully.
04 - Sprinkle Tajín seasoning generously over the chamoy-coated pickles, turning to cover all sides evenly.
05 - If preferred, dust pickles with chili powder for additional heat.
06 - Place a wooden skewer or popsicle stick into each pickle to facilitate easy handling.
07 - Serve immediately or refrigerate up to 1 hour to allow a firmer, chilled coating.

# Expert Suggestions:

01 -
  • It takes less time than finding your keys, but tastes like you planned an entire snack spread.
  • The sweet, sour, tangy, and spicy flavors hit all at once, making it impossible to eat just one.
  • You can adjust the heat and sweetness to match your mood or whoever youre feeding.
02 -
  • Wet pickles are the enemy—chamoy and Tajín will pool at the bottom instead of sticking, leaving you with a soupy plate.
  • Rolling the pickle slowly in chamoy creates an even coat; rushing it leaves bald spots that throw off the flavor balance.
03 -
  • Freeze the pickles for 20 minutes before coating if you want an extra cold, crunchy center that contrasts with the sticky chamoy.
  • Use a pastry brush to apply chamoy if rolling feels messy—it gives you more control and wastes less sauce.
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