Making the viral chamoy pickles but at home with my daughter
Making the viral chamoy pickles but at home with my daughter!!! is a easy Mexican recipe that serves 8. 30 calories per serving. Recipe by Nanajoe 19 on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $9.63 total, $1.20 per serving
Ingredients
- 12 oz Large Dill Pickles (Whole pickles, preferably from Costco or Smart & Final)
- 1/4 cup Cheap Chamoy Sauce (Store‑brand chamoy, used mainly for color)
- 1/4 cup Premium Chamoy Sauce (Higher‑quality chamoy for flavor (often labeled as "Fitos" or similar))
- 2 tbsp Tajín Seasoning (Regular Tajín (chili‑lime powder))
- 1 tbsp Takis‑Flavored Chili Powder (Crushed Takis chips or Takis‑flavored chili powder for extra heat)
Instructions
Drain Half of the Brine
Open the jar of large dill pickles and pour out roughly half of the pickle juice, leaving enough liquid to keep the pickles moist.
Time: PT5M
Mix Chamoy and Seasonings
In a mixing bowl combine the cheap chamoy, premium chamoy, Tajín, and Takis‑flavored chili powder. Stir until the mixture is uniform and bright red.
Time: PT5M
Coat the Pickles
Add the drained pickles to the bowl and toss them gently until each pickle is fully coated with the chamoy mixture.
Time: PT3M
Seal and Shake
Transfer the coated pickles and any remaining sauce into a glass jar or airtight container. Seal tightly and give the jar a quick shake to distribute the sauce evenly.
Time: PT2M
Refrigerate to Marinate
Place the sealed jar in the refrigerator for at least one week. This resting period allows the pickles to absorb the chamoy flavor and turn a vivid red.
Time: PT0M
Serve
After a week, remove the pickles from the fridge and enjoy them straight, or wrap them in fruit roll‑ups and top with Gushers, Cheetos, or Takis for an extra‑fun snack.
Time: PT0M
Nutrition Facts
- Calories
- 30
- Protein
- 0.3 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Vegan, Gluten‑Free (if using gluten‑free chamoy)
Allergens: Soy (often present in chamoy), Gluten (if chamoy contains wheat‑based ingredients)
Ingredient Substitutions
- Instead of Large Dill Pickles: Regular cucumber pickles, Pickle spears
- Instead of Cheap Chamoy Sauce: Homemade chamoy, Sweet chili sauce
- Instead of Premium Chamoy Sauce: Any good‑quality chamoy, Habanero‑lime sauce
- Instead of Tajín Seasoning: Chili‑lime seasoning blend, Sumac with lime
- Instead of Takis‑Flavored Chili Powder: Regular chili powder with lime zest, Cajun seasoning
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Spoon or Small Whisk
- Glass Jar or Airtight Container
Critical Steps — Do Not Skip
- Removing half of the original pickle brine to prevent excess dilution.
- Ensuring the chamoy mixture is fully blended before coating the pickles.
- Sealing the jar tightly and shaking it to distribute the sauce evenly.
- Refrigerating for at least one week for full flavor development.
Chef Tips from the Video
- Use a glass jar so you can see the color change as the pickles absorb the chamoy.
- For extra crunch, add a pinch of sea salt to the sauce before mixing.
- If you like extra heat, crush a few dried chilies into the chamoy mixture.
Troubleshooting
Pickles are not red enough after a week.
Add an extra tablespoon of cheap chamoy and give the jar another good shake before resealing.
Pickles taste too salty.
Rinse the pickles briefly under cold water, then pat dry before re‑coating with a fresh batch of chamoy mixture.
Sauce is too thick and doesn't coat evenly.
Thin the sauce with a splash of the reserved pickle juice or a little water, stirring until smooth.
Storage
Refrigerator: Up to 2 weeks in the sealed jar.
Freezer: Not recommended; texture will become mushy.
Room temperature: Do not store at room temperature; may spoil.
Make-Ahead Tips
- Prepare the chamoy sauce mixture a day ahead and store it in a small container.
- The pickles improve in flavor after the first week; they can be made up to two weeks in advance.
Frequently Asked Questions
What is the cultural significance and history of Chamoy Pickles in Mexican cuisine?
Chamoy pickles are a modern street‑food twist that blends traditional Mexican pickling with the sweet‑sour‑spicy chamoy sauce, a condiment originally made from pickled fruit, chilies, and lime. They have become popular among younger generations as a fun, Instagram‑ready snack.
What are the traditional regional variations of Chamoy Pickles in Mexico?
In northern Mexico, chamoy pickles often use lime‑flavored chamoy and are served with tamarind candy. In central regions, they may be spiced with extra Tajín or crushed dried chilies. Some coastal versions add a splash of pineapple juice for a tropical note.
How is Chamoy Pickles traditionally served in Mexican street markets?
Vendors typically serve the pickles on a small paper tray, sometimes wrapped in a fresh fruit roll‑up or topped with crushed candy‑type snacks like Gushers, Cheetos, or Takis for added texture and flavor.
During what celebrations or occasions are Chamoy Pickles commonly enjoyed in Mexican culture?
Chamoy pickles are popular at casual gatherings, birthday parties, and especially during school‑yard snack breaks. They are also a hit at festivals where vendors offer a variety of spicy‑sweet treats.
What makes Chamoy Pickles special or unique in Mexican snack cuisine?
The combination of tangy pickle brine with the bright, sweet‑spicy chamoy creates a flavor contrast that is both refreshing and addictive. The added Tajín and Takis seasoning give an extra punch of chili‑lime heat that sets them apart from regular pickles.
What are the most common mistakes to avoid when making Chamoy Pickles at home?
Common errors include not removing enough of the original brine, which dilutes the chamoy flavor, and sealing the jar too loosely, which can cause the sauce to separate. Also, skipping the week‑long refrigeration will result in a bland, pale pickle.
Why does this Chamoy Pickles recipe use both cheap chamoy and premium chamoy?
The cheap chamoy provides the vivid red color without adding too much cost, while the premium chamoy contributes depth of flavor. Using both balances budget and taste, achieving the authentic look and flavor of commercial versions.
Can I make Chamoy Pickles ahead of time and how should I store them?
Yes, you can prepare the pickles up to two weeks in advance. Keep them sealed in a glass jar in the refrigerator; they stay fresh for about 14 days. Do not freeze, as the texture will become mushy.
What texture and appearance should I look for when my Chamoy Pickles are done?
The pickles should be a deep, glossy red and retain their crisp bite. If the coating looks dull or the pickles are soft, they need more time in the fridge or a thinner sauce.
What does the YouTube channel Nanajoe 19 specialize in?
The YouTube channel Nanajoe 19 focuses on fun, family‑friendly snack hacks and quick recipes that appeal to kids, often featuring trending foods and affordable homemade versions of popular treats.
How does the YouTube channel Nanajoe 19's approach to Mexican snack cooking differ from other cooking channels?
Nanajoe 19 emphasizes low‑cost, bulk‑shopping strategies and playful presentation ideas (like wrapping pickles in fruit roll‑ups), making trendy Mexican snacks accessible for home cooks and school‑age children, whereas many other channels focus on more elaborate or restaurant‑style dishes.
Last updated: September 4, 2026
