Viral homemade Chamoy pickles
VIRAL homemade Chamoy pickles!! is a easy Mexican recipe that serves 8. 15 calories per serving. Recipe by Nanajoe 19 on YouTube.
Prep: 15 min | Cook: 168 hrs | Total: 25 min
Cost: $16.77 total, $2.10 per serving
Ingredients
- 2 lb Large Dill Pickles (Whole pickles, preferably from Costco or Smart & Final; keep the original brine)
- 1 cup Pickle Juice (Half of the brine removed from the jar (approx. 1 cup for 2 lb of pickles))
- 2 tbsp Cheap Chamoy Sauce (Inexpensive, bright‑red chamoy (often sold in small bottles for $1‑$2))
- 2 tbsp Fritos Chamoy Sauce (Fritos brand chamoy adds a richer flavor)
- 1 tsp Tajín Seasoning (Classic chili‑lime powder)
- 1 tsp Takis‑Flavored Tajín (Tajín mixed with crushed Takis chips for extra heat and flavor)
Instructions
Drain Half of the Brine
Open the pickle jar, pour out roughly half of the pickle juice (about 1 cup) into a separate container. Set the remaining juice aside – it will stay in the jar with the pickles.
Time: PT5M
Add Chamoy and Tajín
To the jar with the pickles, add the cheap chamoy, the Fritos chamoy, regular Tajín, and the Takis‑flavored Tajín. Stir or shake gently until the sauces coat the pickles evenly.
Time: PT5M
Seal and Shake
Close the jar tightly and give it a good shake for about 30 seconds so the chamoy and seasonings are fully incorporated.
Time: PT5M
Marinate in the Refrigerator
Place the sealed jar in the refrigerator for at least one week. This allows the pickles to absorb the chamoy flavor and turn a vibrant red.
Time: PT168H
Temperature: 4°C
Serve (Optional Fun Presentation)
When ready to eat, remove a pickle, slice it lengthwise, and wrap it in a fruit roll‑up. Fill the roll‑up with Gushers, Cheetos, crushed Takis, a dab of salsa, then drizzle extra chamoy on top.
Time: PT10M
Nutrition Facts
- Calories
- 15
- Protein
- 0.5 g
- Carbohydrates
- 3 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Vegan (if chamoy is vegan)
Allergens: Soy (if chamoy contains soy sauce), Gluten (some chamoy brands contain wheat)
Ingredient Substitutions
- Instead of Large Dill Pickles: Bread‑and‑butter pickles, Homemade cucumber pickles
- Instead of Pickle Juice: Vinegar‑water mixture (1:1) with a pinch of salt
- Instead of Cheap Chamoy Sauce: Store‑bought chamoy concentrate, Homemade chamoy (prune‑based)
- Instead of Fritos Chamoy Sauce: Any premium chamoy brand
- Instead of Tajín Seasoning: Chili‑lime seasoning blend, Lime zest + cayenne powder
- Instead of Takis‑Flavored Tajín: Additional cayenne pepper, Hot chili powder
Equipment Needed
- Large Mixing Bowl
- Measuring Spoons
- Jar with Lid
- Spoon or Spatula
Critical Steps — Do Not Skip
- Removing half of the pickle juice to prevent excess liquid.
- Ensuring the chamoy and Tajín are evenly mixed into the jar.
- Refrigerating for a full week for proper flavor development.
Chef Tips from the Video
- Use a glass jar with a wide mouth for easier shaking.
- For a deeper red hue, add a few drops of red food coloring (optional).
- Crush Takis chips finely before mixing with Tajín for a uniform coating.
Troubleshooting
Pickles are too watery after the week.
Drain any excess liquid before serving and pat the pickles dry with paper towels.
Chamoy flavor is weak.
Add an extra tablespoon of Fritos chamoy and a pinch more Tajín, then let sit another 24‑48 hours.
Pickles become overly salty.
Rinse the pickles briefly in cold water, then return them to the jar with a fresh half‑cup of water before adding more chamoy.
Storage
Refrigerator: Keep sealed in the fridge for up to 2 weeks after the initial week of marinating.
Freezer: Not recommended; texture will become mushy.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- The pickles improve in flavor up to 2 weeks; you can make a larger batch and keep it in the fridge.
- If you’re short on time, let them marinate for at least 3 days, but the color and flavor will be milder.
Frequently Asked Questions
What is the cultural significance and history of Chamoy Pickles in Mexican snack culture?
Chamoy pickles are a modern twist on traditional Mexican pickled cucumbers (encurtidos). The addition of chamoy—a sweet‑spicy sauce made from pickled fruit, chilies, and lime—reflects Mexico’s love for bold, layered flavors and has become popular on social media as a viral street‑food snack.
What are the traditional regional variations of Chamoy Pickles in Mexico?
In northern Mexico, pickles are often tossed with lime juice and chili powder, while in central regions they may be served with a sweeter tamarind‑based sauce. The chamoy version blends these influences, and some regions add mango or pineapple chunks for extra fruitiness.
How is Chamoy Pickles traditionally served in Mexican gatherings?
They are typically served as a side snack at parties, alongside fresh fruit, chips, and aguas frescas. In many homes they’re presented in a bowl for guests to grab, and the bright red color makes them a visual centerpiece.
What occasions or celebrations is Chamoy Pickles associated with in Mexican culture?
Chamoy‑flavored snacks are popular during festivals like Día de los Muertos, quinceañeras, and summer street‑food fairs, where bold, spicy‑sweet flavors are celebrated.
What other Mexican dishes pair well with Chamoy Pickles?
They pair nicely with tacos al pastor, elote (Mexican street corn), fresh fruit cups, and even as a topping for nachos or tostadas for an extra punch of flavor.
What are the authentic traditional ingredients for Chamoy Pickles versus acceptable substitutes?
Authentic chamoy uses dried apricots, prunes, chilies, lime, and sometimes soy sauce. If unavailable, you can substitute a store‑bought chamoy concentrate and add a splash of soy sauce or tamarind paste for depth.
How does Chamoy Pickles fit into the broader Mexican cuisine tradition?
Mexican cuisine often balances sweet, sour, salty, and spicy in a single bite. Chamoy pickles embody this balance, showcasing the Mexican palate’s love for complex, contrasting flavors.
What makes Chamoy Pickles special or unique in Mexican snack cuisine?
The combination of crunchy cucumber, tangy brine, and the sweet‑spicy, slightly smoky chamoy creates a multi‑textured snack that’s both refreshing and addictive, setting it apart from plain pickles or simple chili‑lime seasoned cucumbers.
What are the most common mistakes to avoid when making Chamoy Pickles at home?
Common errors include removing too much brine (making the pickles dry), not shaking the jar enough for even coating, and refrigerating for less than a week, which results in a muted flavor and pale color.
Why does this Chamoy Pickles recipe use both cheap chamoy and Fritos chamoy instead of a single brand?
The cheap chamoy provides the vivid red color without a high cost, while the Fritos chamoy adds a richer, more authentic flavor profile. Using both balances budget and taste.
Can I make Chamoy Pickles ahead of time and how should I store them?
Yes. Prepare the pickles, seal the jar, and refrigerate for at least 7 days. After the initial week, they can be kept in the fridge for up to 2 weeks. Do not freeze, as the texture will become mushy.
What does the YouTube channel Nanajoe 19 specialize in?
The YouTube channel Nanajoe 19 focuses on fun, trend‑driven snack recipes and quick kitchen hacks, often showcasing viral food ideas that appeal to teens and families.
How does the YouTube channel Nanajoe 19's approach to Mexican‑style snack cooking differ from other cooking channels?
Nanajoe 19 emphasizes low‑cost, high‑impact snacks that can be made with bulk ingredients and minimal equipment, whereas many other channels focus on more elaborate or restaurant‑style dishes.
Last updated: September 3, 2026
