Chamoy Tajín Pickle Sticks (Printable)

Crisp dill pickles dressed in tangy chamoy and dusted with zesty Tajín seasoning for a vibrant snack.

# What You Need:

→ Pickles

01 - 6 large whole crisp dill pickles

→ 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

# Directions:

01 - Pat dill pickles dry using paper towels.
02 - Wrap each pickle with a strip of fruit-flavored roll-up candy to add sweetness, if desired.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle until fully coated.
04 - Generously sprinkle Tajín seasoning over chamoy-coated pickles, turning to cover evenly.
05 - Dust with chili powder for extra spice, if preferred.
06 - Insert a wooden skewer or popsicle stick into each pickle for easy handling.
07 - Serve immediately or refrigerate up to 1 hour to firm the coating.

# Expert Advice:

01 -
  • It takes less time than waiting for delivery and satisfies every craving at once.
  • The chamoy clings to every ridge of the pickle, so you get flavor in every single bite.
  • You can dial the heat up or down depending on your mood or who you're sharing with.
02 -
  • Wet pickles will make the chamoy slide right off, so drying them thoroughly is the single most important step.
  • If the Tajín clumps instead of sticking, you didn't use enough chamoy, go back and add another thin layer.
  • These lose their crunch if stored overnight, so make only what you'll eat in one sitting or within a few hours.
03 -
  • Use a pastry brush to apply chamoy if you want a thinner, more controlled coating that won't drip everywhere.
  • Freeze the pickles for 15 minutes before coating if you want an ultra-cold, almost ice-pop texture that holds the sauce longer.
  • Store leftover chamoy and Tajín in airtight containers so you can coat pickles, fruit, or even popcorn whenever the craving hits.
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