Save The first time I saw these at a market in Tijuana, I laughed out loud—pickles on sticks, covered in bright red sauce and dusted with spice like something from a carnival. The vendor just winked and handed me one. One bite later, I understood completely. The cold crisp pickle cutting through that sweet sour chamoy and the steady hum of Tajín made perfect sense.
Last summer I made these for a backyard barbecue and watched three grown men crowd around the platter like they'd discovered a secret treasure. Someone kept saying these cant be this good until they'd had their third stick. Now they're the first thing people ask about when invites go out.
Ingredients
- 6 large dill pickles: Whole and crisp is what you want—slices or soft pickles will turn into a sad situation
- ½ cup chamoy sauce: This magical sauce brings the sweet sour punch that makes everything sing
- ¼ cup Tajín seasoning: Don't skimp here—that chili lime dust is the flavor foundation
- 6 strips fruit roll-up candy: Optional but adds this fun sweet layer that makes people pause and smile
- 1 tablespoon chili powder: Only if you want that extra kick that makes your forehead glisten
Instructions
- Dry Those Pickles:
- Pat them thoroughly with paper towels so the chamoy actually sticks instead of sliding right off.
- Add The Sweet Layer:
- Wrap each pickle in a strip of fruit candy if you're going for that extra something special.
- Roll In Chamoy:
- Pour the sauce onto a shallow plate and turn each pickle until every inch is covered in that glossy red goodness.
- Dust With Tajín:
- Sprinkle generously while turning to catch all sides—the coating should look festive and thorough.
- Optional Heat Boost:
- Dust with chili powder now if you want to live dangerously.
- Skewer And Serve:
- Push a wooden stick into each pickle and serve immediately or chill for an hour to set the coating.
Save My sister in law texted me at midnight after trying these at our house demanding the recipe because she couldn't stop thinking about them. Now she keeps a jar of pickles and chamoy in her fridge at all times for emergency snack attacks.
Getting The Chamoy Right
Store bought chamoy works perfectly fine but I've noticed some brands run thicker than others. If yours looks more like juice than sauce, let it sit in the fridge for a bit to thicken up before rolling. The texture makes such a difference in how well everything sticks together.
The Pickle Choice Matters
Bread and butter pickles will give you a sweeter vibe that's pretty fantastic in its own right, but nothing beats that classic dill crunch against the chamoy. Just make sure whatever you choose is refrigerator crisp—not soft and sad from sitting on a shelf too long.
Serving Like A Street Vendor
I like to prop the sticks up in a mason jar or lay them on a platter with extra chamoy in a small bowl for dipping. People go wild when they can customize their own spice level. These disappear fast so make double what you think you need.
- Set up a little chamoy bar with lime wedges and extra Tajín
- Keep napkins nearby because fingers will get messy in the best way
- Chill for 30 minutes before serving if you want the coating to set up nice and firm
Save These have become my go to for everything from game day to random Tuesday night cravings. Something about that sweet sour crunch just makes people happy.