Chamoy Tajín Pickle Sticks (Printable)

Crisp dill pickles coated in sweet chamoy and zesty Tajín seasoning for a vibrant snack.

# What You Need:

→ Pickles

01 - 6 large whole dill pickles, crisp

→ Coating

02 - 1/2 cup chamoy sauce
03 - 1/4 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 dill pickles dry thoroughly using paper towels.
02 - If using, wrap each pickle with a strip of fruit-flavored roll-up candy.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle until fully coated.
04 - Generously sprinkle Tajín seasoning over chamoy-coated pickles, ensuring even coverage.
05 - Dust pickles with chili powder to taste for extra heat.
06 - Place a wooden skewer or popsicle stick into each pickle for convenient handling.
07 - Serve immediately or refrigerate up to 1 hour for a chilled, firmer coating.

# Expert Advice:

01 -
  • Ready in 10 minutes with zero cooking required, perfect for unexpected cravings or last-minute snacking.
  • The flavor combination is dangerously addictive—tangy, spicy, sweet, and salty all at once in every bite.
  • Naturally vegan and gluten-free, so you can share them with almost anyone without worrying.
02 -
  • Don't skip drying the pickles—moisture is the enemy of a good coating, and I learned that by making a runny, disappointing mess my first time.
  • The chamoy-to-Tajín ratio is everything; too little seasoning and you just taste pickle, too much and it's overwhelming, so taste as you go and adjust.
03 -
  • Pat your pickles completely dry before coating, or everything will slide off and pool at the bottom of the plate like a sad, saucy mess.
  • Don't be shy with the Tajín—the seasoning is what makes this feel special, so dust generously and taste as you go to find your perfect balance.
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