chamoy pickle
chamoy pickle is a easy Mexican recipe that serves 6. 70 calories per serving. Recipe by The Mexican FOOD Channel on YouTube.
Prep: 25 min | Cook: PT0M | Total: 35 min
Cost: $29.97 total, $5.00 per serving
Ingredients
- 6 pieces Dill Pickles (Medium size, with skin intact)
- 120 ml Chamoy Sauce (Alamo Candy brand, sweet‑tart Mexican condiment)
- 2 tablespoons Lucas Mango Flavored Powder (Mexican candy powder for extra mango‑chili flavor)
- 2 sheets Fruit Roll‑Ups (Mango Flavor) (Cut in half; can use any fruit leather)
- 6 pieces Wooden Craft Sticks (For holding the wrapped pickles while eating)
- 240 ml Pickle Juice (Reserved from the pickle jar; acts as brine)
Instructions
Prepare Pickles
Using a fork, poke holes all over each dill pickle to allow the chamoy mixture to penetrate.
Time: PT2M
Add Brine
Arrange the pickles in a clean glass jar. Pour the reserved pickle juice until it fills about one‑third of the jar’s volume (≈1 cup).
Time: PT3M
Add Chamoy
Pour the chamoy sauce over the pickles, filling the jar to the top so the pickles are fully submerged.
Time: PT2M
Seal & Shake
Close the jar tightly and shake vigorously for about 30 seconds until the chamoy and brine are well mixed.
Time: PT3M
Marination
Let the jar sit at room temperature or in the refrigerator for at least 2 days to allow flavors to meld.
Time: PT0M
Slice Pickles
After marination, remove the pickles and cut each one lengthwise into two halves.
Time: PT5M
Season Halves
Place the halves on a plate, sprinkle each side with ½ tablespoon of Lucas mango powder, and drizzle a small amount of chamoy sauce.
Time: PT3M
Wrap & Assemble
Cut each fruit roll‑up sheet in half. Wrap one half around each pickle half, securing it with a wooden stick inserted through the center.
Time: PT5M
Final Touch
Give each assembled pickle a final splash of chamoy and a light dusting of Lucas powder for extra zing.
Time: PT2M
Nutrition Facts
- Calories
- 70
- Protein
- 0.5 g
- Carbohydrates
- 15 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan (if using vegan fruit roll‑up), Gluten‑Free (if using gluten‑free roll‑up)
Allergens: Soy (possible in fruit roll‑up), Wheat (possible in fruit roll‑up)
Ingredient Substitutions
- Instead of Dill Pickles: Bread and butter pickles, Kosher dill pickles
- Instead of Chamoy Sauce: Homemade chamoy, Other store‑bought Mexican chamoy
- Instead of Lucas Mango Flavored Powder: Mango flavored Tajín, Mango chili powder
- Instead of Fruit Roll‑Ups (Mango Flavor): Fruit leather, Homemade fruit roll‑up
- Instead of Wooden Craft Sticks: Toothpicks, Small skewers
- Instead of Pickle Juice: Vinegar brine (1:1 white vinegar and water), Diluted apple cider vinegar
Equipment Needed
- Large Glass Jar with Lid
- Fork or Skewer
- Cutting Board
- Sharp Knife
- Measuring Cup
- Spoon
- Small Bowl
Critical Steps — Do Not Skip
- Poke holes in the pickles to allow absorption.
- Fully submerge pickles in chamoy so flavor penetrates.
- Shake the jar vigorously to mix chamoy with brine.
- Allow at least 2 days of marination for optimal flavor.
Chef Tips from the Video
- Use a small ice‑cream scoop to portion chamoy for consistent coating.
- Add a pinch of chili powder to the Lucas powder for extra heat.
- For a glossy finish, brush the wrapped pickle with a thin layer of chamoy right before serving.
Troubleshooting
Pickles taste bland and the chamoy hasn't penetrated.
Make sure you poked enough holes in each pickle and shook the jar vigorously. Let the jar sit longer, shaking daily.
Fruit roll‑up tears while wrapping.
Warm the fruit roll‑up briefly (10‑15 seconds in the microwave) to make it more pliable before wrapping.
Pickles become too soggy.
Do not over‑fill the jar with extra juice; use only the original pickle brine. Remove excess liquid before cutting.
Storage
Refrigerator: Keep the sealed jar in the refrigerator for up to 3 days. Wrapped pickles are best eaten within 24 hours for texture.
Freezer: Not recommended; freezing can make the pickles soggy.
Room temperature: If serving within a few hours, keep covered at room temperature.
Make-Ahead Tips
- Marinate the pickles for at least 2 days; they improve up to a week.
- Prepare the chamoy‑infused pickles ahead and store in the jar; wrap with fruit roll‑up just before serving to keep the wrapper fresh.
Frequently Asked Questions
What is the cultural significance and history of Chamoy Pickles in Mexican cuisine?
Chamoy Pickles blend the Mexican love for tangy, sweet‑spicy sauces with the universal snack of pickles. Chamoy originated from Chinese‑Mexican immigrants adapting plums into a chili‑sweet condiment, and today it flavors everything from fruit to nuts, making these pickles a modern street‑food favorite.
What are the traditional regional variations of Chamoy Pickles in Mexico?
In northern Mexico, chamoy is often mixed with lime and extra chili for a sharper bite, while in central regions the sauce may be sweeter with added tamarind. Some vendors add tajín or powdered hibiscus for color, but the core concept of pickles soaked in chamoy remains the same.
How is Chamoy Pickles traditionally served in Mexican street‑food culture?
Street vendors typically serve them on a small wooden stick, sometimes wrapped in a thin slice of mango‑flavored fruit leather, and dusted with extra chamoy powder. They are eaten as a quick, handheld snack alongside aguas frescas or cerveza.
During which Mexican celebrations or occasions are Chamoy Pickles commonly enjoyed?
Chamoy Pickles appear at fairs, festivals, and family gatherings, especially during Día de los Muertos and summer fiestas where bold, spicy‑sweet flavors are celebrated.
What makes Chamoy Pickles special or unique in Mexican cuisine?
The combination of fermented cucumber crunch, the sweet‑tart chamoy sauce, and the mango‑flavored Lucas powder creates a layered flavor profile of salty, sour, sweet, and spicy that epitomizes the Mexican palate’s love for contrast.
What are the authentic traditional ingredients for Chamoy Pickles versus acceptable substitutes?
Authentic ingredients include dill pickles, Alamo Chamoy sauce, and Lucas mango powder. Acceptable substitutes are any store‑bought chamoy, homemade chamoy, or other Mexican fruit‑powders like Tajín with mango flavor.
What other Mexican dishes pair well with Chamoy Pickles?
Chamoy Pickles pair nicely with fresh fruit cups (especially mango and pineapple), elote (Mexican street corn), and spicy shrimp tacos, offering a refreshing contrast to richer dishes.
What are the most common mistakes to avoid when making Chamoy Pickles at home?
Common errors include not poking enough holes in the pickles, shaking the jar insufficiently, and using too much extra liquid which dilutes the chamoy flavor. Also, wrapping the fruit roll‑up too early can make it soggy.
Why does this Chamoy Pickles recipe use a 2‑day marination instead of a quick soak?
A longer marination allows the chamoy to fully penetrate the cucumber flesh through the holes, developing a deeper, balanced sweet‑spicy flavor that a quick soak cannot achieve.
Can I make Chamoy Pickles ahead of time and how should I store them?
Yes, you can prepare the chamoy‑infused pickles up to a week in advance and keep them sealed in the refrigerator. Wrap the fruit roll‑up just before serving to maintain its texture.
What does the YouTube channel The Mexican FOOD Channel specialize in?
The Mexican FOOD Channel focuses on authentic and modern Mexican street‑food recipes, showcasing bold flavors like chamoy, tajín, and regional sauces while providing clear, step‑by‑step video tutorials for home cooks.
How does the YouTube channel The Mexican FOOD Channel's approach to Mexican snack recipes differ from other cooking channels?
The Mexican FOOD Channel emphasizes hands‑on, street‑style techniques, uses readily available Mexican brands, and often incorporates playful presentation ideas—like wrapping pickles in fruit roll‑ups—setting it apart from more traditional home‑cooking channels.
Last updated: September 3, 2026
