Chamoy Tajín Pickle Sticks

Crisp dill pickles coated in tangy chamoy and zesty Tajín for a flavorful, spicy snack experience.

# What You Need:

01 - 6 large whole dill pickles

02 - ½ cup chamoy sauce

03 - ¼ cup Tajín seasoning

04 - 6 strips fruit-flavored roll-up candy

05 - 1 tablespoon chili powder

01 - Pat the dill pickles dry thoroughly using paper towels.

02 - Wrap each pickle with a strip of fruit-flavored roll-up candy for added sweetness if desired.

03 - Pour the chamoy sauce onto a shallow plate. Roll each pickle in the chamoy until fully coated.

04 - Generously sprinkle Tajín seasoning over the chamoy-coated pickles, turning them to coat all sides evenly.

05 - Dust the pickles with chili powder to increase spiciness, if preferred.

06 - Insert a wooden skewer or popsicle stick into each pickle to facilitate easy handling.

07 - Serve immediately or refrigerate for up to one hour to allow the coating to firm and chill.

01 -

Ten minutes and zero cooking means you can make a batch when cravings hit
That pickle crunch against the tangy chamoy coating is addictive in the best way

02 -

Paper towels are your best friend here—wet pickles make for patchy coating that slides off
Chamoy consistency matters—too thin and it drips everywhere too thick and it won't spread

03 -

Work quickly once you start coating because chamoy can make things slippery
Leftovers keep for a day in the fridge but the texture changes—fresh is definitely better