Description
Bold and flavorful dill pickles marinated in tangy chamoy sauce, fruit powders, and spices—creating a sweet, spicy, and sour snack that’s perfect on its own or as a fun addition to tacos and party platters.
Ingredients
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)
Instructions
- Remove pickles from their jar and pierce each several times with a fork. Place into a clean wide-mouth jar.
- Pour in 1 cup pickle juice and ½ cup chamoy sauce.
- Sprinkle Tajín, candy chamoy powder, and mango powder over the pickles. Add hot sauce if desired.
- Ensure pickles are fully submerged in liquid. Add more pickle juice or chamoy if needed.
- Seal the jar and shake vigorously to mix.
- Refrigerate and marinate for 7 days.
- After 7 days, serve cold as a snack, topping, or garnish.
Notes
- Use crisp, firm pickles for best texture retention.
- Customize flavor with different fruit powders or by adjusting heat level.
- For extra intensity, roll pickles in more Tajín or chamoy powder before serving.
- Best eaten within 2–3 weeks while stored refrigerated and submerged.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Marinated
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pickle
- Calories: 25
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
