Chamoy Tajín Pickle Sticks (Print Version)

Crisp dill pickles rolled in tangy chamoy sauce and zesty Tajín for a flavorful, spicy snack.

# What You 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:

01 - Pat dill pickles dry with paper towels to remove excess moisture.
02 - Wrap each pickle with a strip of fruit-flavored roll-up candy if desired for sweetness.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle until fully coated.
04 - Sprinkle Tajín seasoning generously over the coated pickles, turning to ensure even coverage.
05 - Dust pickles with chili powder if a spicier flavor is preferred.
06 - Insert wooden skewers or popsicle sticks into each pickle for convenient serving.
07 - Serve immediately, or refrigerate up to 1 hour for a chilled, firmer coating.

# Expert Advice:

01 -
  • You get that addictive sweet-sour-spicy trifecta that makes you reach for just one more.
  • It's vegan and gluten-free without tasting like you're missing out on anything.
  • Ten minutes from craving to crunching—no cooking, no complicated techniques.
02 -
  • Dryness is everything—a wet pickle will slide around in the coating instead of holding it, and the whole thing falls apart faster.
  • The chamoy and Tajín need each other; one alone is good, but together they create something that tastes ten times better than the sum of their parts.
03 -
  • Double-coat if you want extra flavor intensity—one more roll through the chamoy and another sprinkle of Tajín.
  • Chill the pickles before starting if you're making them in summer heat; cold pickles hold their shape better and stay crisper longer.
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