chamoy pickle

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

1. Prepare Pickles

   Using a fork, poke holes all over each dill pickle to allow the chamoy mixture to penetrate.

   Time: PT2M

2. 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

3. Add Chamoy

   Pour the chamoy sauce over the pickles, filling the jar to the top so the pickles are fully submerged.

   Time: PT2M

4. Seal & Shake

   Close the jar tightly and shake vigorously for about 30 seconds until the chamoy and brine are well mixed.

   Time: PT3M

5. Marination

   Let the jar sit at room temperature or in the refrigerator for at least 2 days to allow flavors to meld.

   Time: PT0M

6. Slice Pickles

   After marination, remove the pickles and cut each one lengthwise into two halves.

   Time: PT5M

7. 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

8. 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

9. 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