A Tangy, Spicy, And Sweet Treat With A Bold Twist – Perfect For A Snack Or Party Appetizer!
Chamoy Pickles are a unique snack that takes the classic dill pickle to the next level! I decided to make them because I love the contrast of tangy, crunchy pickles with the bold, spicy, and sweet flavors of chamoy. The chamoy sauce is made with a blend of chili powder, salt, and sugar, which adds an exciting kick to the pickles.
My family loves these because they’re fun to make and absolutely addictive. They’re the perfect snack when you want something different and flavorful, and they’re always a hit at parties or casual gatherings.
Questions I Often Get Asked About This Recipe
Q: What is chamoy?
A: Chamoy is a Mexican condiment made from pickled fruit, chili powder, salt, and sugar. It’s tangy, spicy, and slightly sweet, making it a perfect pairing for fruits and savory snacks like pickles.
Q: Can I use sweet pickles instead of dill pickles?
A: Yes! While dill pickles give a nice contrast to the sweetness and spice of the chamoy, you can use sweet pickles if you prefer a sweeter version.
Q: Can I make this ahead of time?
A: Yes, you can prepare these Chamoy Pickles in advance. Just store them in an airtight container and refrigerate them for a few hours or overnight to allow the flavors to meld.
Q: Can I add more spice to these pickles?
A: Absolutely! You can add extra chili powder or even some hot sauce to the chamoy for a spicier kick.
Q: How long do these Chamoy Pickles last?
A: These pickles should be eaten within 3-5 days when stored in the refrigerator for the best flavor.
What You Need to Make Chamoy Pickles
For the Pickles:
- 2 large dill pickles (whole or spears)
- 1/4 cup chamoy sauce (store-bought or homemade)
- 1 tablespoon chili powder
- 1 tablespoon Tajín (optional, for extra spice)
- 1 tablespoon sugar (optional, for extra sweetness)
For Garnish (optional):
- A dash of extra chili powder
- A sprinkle of Tajín
- Lime wedges
How to Make Chamoy Pickles
1. Prepare the pickles:
Slice the dill pickles into spears or rounds, depending on your preference. If you’re using whole pickles, slice them into about 6-8 spears.
2. Coat the pickles:
Place the sliced pickles in a bowl or airtight container. Drizzle the chamoy sauce over the pickles, making sure they’re well coated. Sprinkle chili powder, Tajín, and sugar (if using) on top and toss everything together until evenly coated.
3. Let them marinate:
For the best flavor, let the pickles sit in the fridge for at least 2-3 hours, or overnight. This allows the chamoy sauce and spices to soak into the pickles.
4. Serve:
Serve the Chamoy Pickles chilled. You can garnish with additional chili powder, Tajín, or lime wedges for an extra burst of flavor.
Tips
- For extra flavor: Add a few dashes of hot sauce to the chamoy sauce for an added spicy kick.
- Add some fruit: To enhance the flavor, try adding slices of mango, cucumber, or pineapple to the chamoy mix.
- Make them even spicier: If you love heat, sprinkle extra chili powder or add fresh jalapeños to the pickles.
Reader Reviews
🌟🌟🌟🌟🌟 Rachel M. – “I made these Chamoy Pickles for a party, and they were a huge hit! The combination of spicy, tangy, and sweet is absolutely perfect. Everyone went back for seconds!”
🌟🌟🌟🌟 Lena T. – “I’ve never had anything like this before, but I’m hooked! The pickles are so crunchy and flavorful, and the chamoy gives them such a fun twist.”
🌟🌟🌟🌟🌟 Megan P. – “These Chamoy Pickles are so addictive! I love the mix of flavors, and the spiciness is just right. I’ll definitely be making them again soon.”
🌟🌟🌟🌟 Sophie W. – “Super easy to make, and they taste amazing! I added some extra chili powder for more spice, and they were perfect.”
🌟🌟🌟🌟🌟 Emma B. – “Such a fun snack! These pickles are sweet, spicy, and tangy all at once. I’m already planning to make them again for my next BBQ.”
Printable Recipe
Chamoy Pickle
These Chamoy Pickles are a tangy, spicy, and sweet snack that’s full of flavor. The crispy dill pickles are coated in chamoy sauce, chili powder, and Tajín for a fun and unique twist on a classic treat.
Ingredients
- For the Pickles:
- 2 large dill pickles (whole or spears)
- 1/4 cup chamoy sauce (store-bought or homemade)
- 1 tablespoon chili powder
- 1 tablespoon Tajín (optional, for extra spice)
- 1 tablespoon sugar (optional, for extra sweetness)
- For Garnish (optional):
- A dash of extra chili powder
- A sprinkle of Tajín
- Lime wedges
Instructions
Prepare the pickles:
- Slice the dill pickles into spears or rounds, depending on your preference. If you’re using whole pickles, slice them into about 6-8 spears.
Coat the pickles:
- Place the sliced pickles in a bowl or airtight container. Drizzle the chamoy sauce over the pickles, making sure they’re well coated. Sprinkle chili powder, Tajín, and sugar (if using) on top and toss everything together until evenly coated.
Let them marinate:
- For the best flavor, let the pickles sit in the fridge for at least 2-3 hours, or overnight. This allows the chamoy sauce and spices to soak into the pickles.
Serve:
- Serve the Chamoy Pickles chilled. You can garnish with additional chili powder, Tajín, or lime wedges for an extra burst of flavor.
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If You Enjoyed This Recipe, Please Share!
If you loved these Chamoy Pickles, please share them with your friends and family! They’re the perfect snack to share at a party, BBQ, or casual gathering. Share it on social media and tag me – I’d love to see how your pickles turn out!
