Chamoy Tajín Pickle Sticks (Print Version)

Tangy, crunchy pickles coated in chamoy and Tajín offer a vibrant spicy snack with Mexican street flair.

# 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 dill pickles dry with paper towels.
02 - If desired, wrap each pickle in a strip of fruit-flavored roll-up candy to add sweetness.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle until fully coated.
04 - Sprinkle Tajín seasoning generously over the chamoy-coated pickles, turning to coat all sides.
05 - Dust pickles with chili powder as desired for additional heat.
06 - Insert a wooden skewer or popsicle stick into each pickle for easy handling.
07 - Serve immediately or refrigerate up to 1 hour for a chilled, firmer coating.

# Additional Tips::

01 -
  • Zero cooking required—just assembly and coating, making it perfect for last-minute guests or sudden cravings.
  • The flavor combination is genuinely addictive; that balance of sweet, sour, spicy, and salty keeps you coming back for more.
  • It's so easy that even kids can help make it, turning snack prep into something fun rather than a chore.
02 -
  • Drying the pickles isn't just a suggestion—wet pickles shed the coating like it's going out of style, so don't skip it no matter how rushed you are.
  • The quality of your chamoy matters more than you'd think; a good one makes these shine, while a mediocre one makes them taste like you're eating a bottle of condiment.
03 -
  • If your chamoy is too thick, thin it slightly with a splash of lime juice; it'll coat more evenly and taste even brighter.
  • Make a double batch—these disappear faster than you'd think, and having extras in the fridge means you're always ready for an unexpected snack attack.
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