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Chamoy pickle
Fozia Siraj

Chamoy Pickle by The Authentic Recipe of Mexican Chef

Authentic Mexican Chamoy Pickle: No More Secrets!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 days
Servings: 4
Course: Appetizer
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Video Notes

Ingredients
  

  • Ingredients
  • The Pickle: 1 large jar of whole Dill Pickles the sourer the better.
  • The Liquid: 1 cup Chamoy sauce look for brands like Chamoy Mega or El Chilerito that list fruit pulp as a main ingredient.
  • The Kick: 1/2 cup extra pickle juice from the jar.
  • The Spice: 2 tbsp Tajín chili-lime seasoning.
  • The Sweet: 1 tbsp sugar or a drizzle of agave optional, to balance the salt.

Equipment

  • 1 small saucepan Only needed if you are making your own hot chamoy brine
  • 1 Jumbo Mason Jar A wide-mouth jar is essential for marinating
  • 1 Apple Corer or Small Spoon Used to "hollow out" the center of the pickle
  • 1 Paper Towels Crucial for patting the pickle
  • 1 Gloves (Optional)

Method
 

  1. Prep the Pickle: Take the pickles out of their original jar. Use a fork to poke several holes into each pickle—this allows the red chamoy brine to soak into the center.
  2. Mix the Brine: In a separate container, whisk together the chamoy sauce, pickle juice, Tajín, and sugar.
  3. Submerge: Place the pickles back into a jar and pour the chamoy mixture over them until they are completely covered.
  4. The Wait: Seal the jar and refrigerate for at least 24 hours. For the best "TikTok-red" color and deep flavor, let them soak for 3–5 days.

Video

Notes

Pro Tip:Pro Tip: If your fingers get stained red from the chamoy and Takis, use a little toothpaste to scrub the dye off!