Hot Cheetos, pickles & Chamoy

Ingredients

• 4 pieces Pickling Cucumbers (small to medium, washed and sliced into 1/4‑inch rounds)
• 2 cups Water (for brine)
• 1 cup White Vinegar (5% acidity)
• 2 tablespoons Kosher Salt
• 1 tablespoon Granulated Sugar
• 2 pieces Garlic Cloves (peeled and smashed)
• ½ teaspoon Crushed Red Pepper Flakes (adjust for heat)
• 3 tablespoons Lucas Chamoy Sauce (store‑bought Mexican chamoy, sweet‑spicy plum sauce)
• 1 tablespoon Lucas Powder (the seasoning packet that comes with the pickle kit)
• ½ cup Gushers Fruit Snacks (chopped into bite‑size pieces)
• ¼ cup Salsa (mild or medium) (store‑bought or homemade)

Instructions

1. Prepare the Brine

   In the medium saucepan combine water, white vinegar, kosher salt, granulated sugar, smashed garlic cloves, and crushed red pepper flakes. Bring to a gentle boil, stirring until salt and sugar dissolve, then remove from heat.

   Time: PT5M

   Temperature: Boiling

2. Slice the Cucumbers

   While the brine cools, wash the cucumbers and slice them into ¼‑inch rounds on the cutting board.

   Time: PT5M

3. Pack the Jar

   Place the cucumber slices into the clean mason jar, packing them tightly but without crushing. Add the chopped Gushers on top of the cucumbers.

   Time: PT3M

4. Add Flavorings

   Pour the hot brine over the cucumbers and Gushers, ensuring everything is fully submerged. Add Lucas chamoy sauce, Lucas powder, and salsa, then stir gently with the wooden spoon to combine.

   Time: PT4M

5. Seal and Chill

   Seal the jar tightly and place it in the refrigerator. Let the pickles marinate for at least 2 hours before serving; flavor intensifies after overnight storage.

   Time: PT5M

   Temperature: 4°C

Nutrition Facts

Calories

85

Protein

0.5 g

Carbohydrates

18 g

Fat

0.2 g

Fiber

1 g