Chamoy Tajín Pickle Sticks (Printable)

Crisp dill pickles coated with tangy chamoy and zesty Tajín for a vibrant, spicy snack.

# What you'll 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 make it:

01 - Pat the dill pickles dry using paper towels.
02 - If desired, wrap each pickle with a strip of fruit-flavored roll-up candy for added sweetness.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle until fully coated.
04 - Sprinkle Tajín seasoning over the chamoy-coated pickles, turning to ensure all sides are coated evenly.
05 - Dust each pickle with chili powder for an extra spicy kick, if preferred.
06 - Place a wooden skewer or popsicle stick into each pickle for convenient handling.
07 - Serve immediately or refrigerate up to 1 hour to firm up the coating before serving.

# Expert suggestions:

01 -
  • It takes less time to make than it does to find your keys, and the payoff is instant.
  • The contrast of cold, crunchy pickle and sticky, spicy coating is genuinely addictive.
  • You can adjust the heat and sweetness to match your exact mood.
02 -
  • If you skip drying the pickles, the chamoy will pool at the bottom instead of sticking, and youll lose half the coating.
  • Use a plate with a rim for the chamoy, it keeps the sauce contained and makes rolling easier.
  • Serve these within a day, the coating softens and the pickles start to weep brine if they sit too long.
03 -
  • Freeze the pickles for 30 minutes before coating if you want an ice-cold crunch that lasts longer.
  • Use a pastry brush to dab extra chamoy into any bare spots after the first coat dries.
  • Double the Tajín for a more intense citrus-chili punch.
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