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Description
A viral snack sensation featuring dill pickles coated in chamoy sauce and chili-lime seasoning.
Ingredients
Scale
- 1 large jar (32 oz) whole dill pickles or pickle spears
- 1/2 cup chamoy sauce
- 2–3 tablespoons Tajín Clásico seasoning
- Optional: Lucas Gusano, extra chili powder, dried fruit roll-ups, or Gushers
Instructions
- Drain the pickles and pat them dry with paper towels.
- Place dried pickles in a large bowl or sealable container. Pour chamoy sauce over pickles, ensuring each is coated.
- Sprinkle Tajín Clásico seasoning over the chamoy-coated pickles. Toss or shake to ensure seasoning adheres. Add more Tajín to taste.
- For a ‘candy’ version, wrap pickles with unrolled fruit roll-ups or stuff Gushers into hollowed areas before coating.
- Cover and refrigerate for at least 30 minutes to an hour to allow flavors to meld. Serve chilled.
Notes
- You can use the original pickle juice for other purposes or discard it.
- Adjust chamoy sauce and Tajín amounts to your preference.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Snack
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 pickle
- Calories: 30
- Sugar: 3g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg