Chamoy Pickle

Short Description

Tangy dill pickles marinated in sweet, spicy chamoy sauce and Mexican fruit powders for a bold, zesty snack with layers of flavor.

Why You’ll Love This Recipe

• Classic dill pickles transformed with sweet, sour, spicy, and fruity elements
• Ready-to-eat after a week of marinating — perfect for snacking or topping tacos
• Simple preparation with just a few ingredients and a jar
• Balanced layers of heat, citrus, candy-like sweetness, and savory pickle brine

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 to 8 whole dill pickles
• 1 cup dill pickle juice (from the pickle jar)
• ½ cup chamoy sauce (e.g. Chamoy Mega Original)
• 1 teaspoon Tajín seasoning
• 2–3 teaspoons sweet candy chamoy powder
• 2–3 teaspoons sweet-and-sour mango powder
• 1–2 teaspoons Tapatío hot sauce (optional, adjust to heat preference)

Directions

1. Prep the pickles: Remove the pickles from their jar. Pierce each one several times on all sides using a fork to help absorb the marinade. Add the pierced pickles to a wide-mouth jar.
2. Combine ingredients: Pour in the pickle juice, then add the chamoy sauce. Sprinkle the Tajín, candy chamoy powder, and mango powder over the pickles. Add hot sauce if desired.
   • Editor’s Tip: Ensure the pickles are completely submerged in the liquid. If necessary, add more pickle juice or chamoy to cover.
3. Shake and chill: Seal the jar tightly and shake vigorously to distribute powders and sauce evenly. Place the jar in the refrigerator and allow the pickles to marinate for 7 days.
4. Enjoy: After seven days, remove pickles from the jar and serve as a snack, appetizer, or flavorful addition to sandwiches or Mexican street-style dishes.

Servings And Timing

• Servings: Makes approximately 6–8 pickles, depending on size
• Prep Time: ~10 minutes
• Marinating Time: 7 days
• Total Time: 7 days and ~10 minutes prep

Variations

• Spice level: adjust Tapatío hot sauce up or down, or omit entirely for milder flavor
• Candy powders variation: use mango, tamarind, watermelon or pineapple candy powder combinations
• Pickle type: substitute with kosher or bread-and-butter pickles for a different taste profile
• Fruity infusion: add slices of fresh mango or pineapple to the jar for extra tropical sweetness
• Surface seasoning: after marinating, roll pickles in additional dry Tajín or chamoy powder for more intense coating

Storage/Reheating

• Storing: Keep pickles submerged in their marinade in a sealed jar in the refrigerator. They will stay flavorful for up to 2–3 weeks, though texture may soften over time.
• Reheating: Not applicable—serves cold as a snack or condiment.

FAQs

What Kind Of Pickles Are Best For This?

Firm dill pickles (whole) with crisp texture are ideal—they absorb the chamoy marinade well and retain crunch.

Can I Use Freshly Pickled Cucumbers Instead Of Store‑bought?

Yes—just ensure the pickle brine is flavorful and top up with jarred pickle juice if needed for full submersion.

How Long Should I Marinate The Pickles?

Let them sit in the refrigerator for 7 full days. This allows flavors to meld fully—less time may yield milder results.

Can I Reduce Marinating Time?

If you’re impatient, you may enjoy a lighter version after 3–4 days, but optimal flavor develops by day 7.

Do The Pickles Get Too Salty?

They may become saltier over time. If they taste too salty at day 7, rinse lightly before eating or note this next time by using less pickle juice or additional chamoy.

Is Chamoy Sauce Vegan?

Most chamoy sauces are vegan-friendly, but check labels. For vegan options, use fruit-based chamoy and ensure powders contain no animal-derived ingredients.

How Sweet Or Sour Will They Be?

These pickles combine tangy dill brine, sweet fruit powders, and savory chamoy—resulting in balanced sweet-sour-spicy flavor. Adjust powders and honey if needed.

Can I Use Different Fruit Powders?

Yes—you can experiment with tamarind, chile-lime, or other candy-style fruit powders to tailor the flavor profile.

Are These Pickles Safe To Eat?

Yes—as long as they remain refrigerated and submerged in brine, they are safe. Discard them if texture becomes slimy or unusually soft.

How Should I Serve Them?

Serve cold directly from the jar—on their own as a snack, sliced atop sandwiches or tacos, alongside fresh fruit or cheeses.

Conclusion

Chamoy Pickles are a vibrant and spicy twist on classic dill pickles—featuring chamoy sauce, Mexican fruit powders, and optional hot sauce. With minimal prep and just a week of marinating, you’ll end up with bold, colorful snacks that are sweet, sour, salty, and spicy, perfect for adventurous palates or party spreads.

Print