Steve Wilkos tries a chamoy pickle for the first time.
Steve Wilkos tries a chamoy pickle for the first time. is a easy American recipe that serves 4. 20 calories per serving. Recipe by The Steve Wilkos Show on YouTube.
Prep: 35 min | Cook: 10 min | Total: 1 hr
Cost: $3.90 total, $0.98 per serving
Ingredients
- 4 pieces Cucumbers (small pickling cucumbers, firm and fresh)
- 2 cups White Distilled Vinegar (5% acidity)
- 2 cups Water (filtered)
- 2 tablespoons Kosher Salt (non‑iodized)
- 1 tablespoon Granulated Sugar (balances acidity)
- 1 teaspoon Red Food Coloring (gel type for vivid color)
- 1 teaspoon Crushed Red Pepper Flakes (adjust heat to taste)
Instructions
Prepare Cucumbers
Wash the cucumbers, trim the ends, and cut each into 4‑inch spears or rounds as desired.
Time: PT5M
Sterilize Jars
Place the glass jars and lids in a large pot of water, bring to a boil, and simmer for 10 minutes.
Time: PT10M
Temperature: boiling
Make the Brine
In the large pot, combine vinegar, water, kosher salt, sugar, red food coloring, and crushed red pepper flakes. Bring to a boil, stirring until salt and sugar dissolve.
Time: PT5M
Temperature: boiling
Pack the Jars
Arrange the cucumber spears tightly in the sterilized jars, leaving about ½ inch of headspace at the top.
Time: PT5M
Add Hot Brine
Carefully pour the boiling brine over the cucumbers, ensuring they are fully submerged.
Time: PT5M
Seal and Cool
Wipe the jar rims, place the lids on, and let the jars cool to room temperature.
Time: PT15M
Refrigerate
Store the sealed jars in the refrigerator for at least 24 hours before serving to develop flavor.
Time: PT24H
Nutrition Facts
- Calories
- 20
- Protein
- 0g
- Carbohydrates
- 5g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Cucumbers: Zucchini
- Instead of White Distilled Vinegar: Apple Cider Vinegar
- Instead of Kosher Salt: Sea Salt
- Instead of Granulated Sugar: Honey
- Instead of Red Food Coloring: Beet Juice
- Instead of Crushed Red Pepper Flakes: Fresh Chili Slices
Equipment Needed
- Large Pot
- Glass Jars with Lids
- Cutting Board
- Knife
- Measuring Cups
- Wooden Spoon
Critical Steps — Do Not Skip
- Sterilizing the jars to prevent contamination
- Boiling the brine until salt and sugar are fully dissolved
- Ensuring cucumbers are completely submerged in the brine
Chef Tips from the Video
- Add a peeled garlic clove or a few dill sprigs for extra flavor.
- Place a small weight (e.g., a clean fermentation weight) on the cucumbers to keep them submerged.
Troubleshooting
Pickles are too soft
Use firmer, smaller cucumbers and add a pinch of calcium chloride to the brine.
Pickles are soggy or lack crunch
Increase the salt concentration slightly (up to 2½ tbsp) and ensure the cucumbers are fully submerged.
Brine is cloudy
Strain the brine through a fine mesh sieve before pouring; cloudiness does not affect safety.
Storage
Refrigerator: Up to 2 weeks
Freezer: Not recommended; texture will degrade
Room temperature: Do not store at room temperature; risk of spoilage
Make-Ahead Tips
- Pickles taste best after 48–72 hours in the fridge.
- You can prepare the brine up to 2 days ahead and store it refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Chimoy Pickles in American snack culture?
Chimoy Pickles are a modern internet‑driven novelty that gained attention after being featured on The Steve Wilkos Show. While not a traditional American pickle, they reflect the trend of bold, colorful, and spicy quick‑pickles that have become popular at food‑challenge videos and social media.
What are the authentic traditional ingredients for Chimoy Pickles versus acceptable substitutes?
The authentic version uses fresh pickling cucumbers, white distilled vinegar, kosher salt, a touch of sugar, red food coloring, and crushed red pepper flakes. Acceptable substitutes include apple cider vinegar for a milder flavor, beet juice instead of artificial coloring, and sea salt in place of kosher salt.
What occasions or celebrations are Chimoy Pickles traditionally associated with in American cuisine?
Because they are a novelty, Chimoy Pickles are often served at casual gatherings, game‑day parties, or as a daring side for food‑challenge videos. They are not tied to any specific holiday but fit well with bar‑becues and snack tables.
What other American dishes pair well with Chimoy Pickles?
Their bright heat and crunch complement grilled burgers, fried chicken, charcuterie boards, and hearty sandwiches. They also work as a palate‑cleansing bite alongside rich mac and cheese or creamy dips.
What are the most common mistakes to avoid when making Chimoy Pickles at home?
Common errors include under‑sterilizing jars (which can cause spoilage), not fully submerging the cucumbers (leading to uneven flavor), and using too much water which dilutes the brine. Follow the critical steps for sterilization, brine ratio, and headspace.
Why does this Chimoy Pickles recipe use a boiled brine instead of a cold‑ferment method?
Boiling the brine quickly dissolves the salt and sugar, ensures the food coloring is evenly distributed, and creates a safe, shelf‑stable environment for quick pickles. Cold fermentation is slower and can produce a milder flavor, which is not the bold profile intended for Chimoy Pickles.
Can I make Chimoy Pickles ahead of time and how should I store them?
Yes, you can prepare the pickles up to a week in advance. Store the sealed jars in the refrigerator; they keep well for up to two weeks. Do not keep them at room temperature, as they are not shelf‑stable without proper canning.
What texture and appearance should I look for when making Chimoy Pickles?
The cucumbers should remain crisp when bitten, and the brine should give the spears a uniform bright red hue. The pickles should be fully submerged with no air pockets, and the liquid should be clear aside from the food coloring.
What does the YouTube channel The Steve Wilkos Show specialize in?
The Steve Wilkos Show is a daytime talk show that often features dramatic personal stories, confrontations, and occasional novelty segments such as tasting unusual internet‑found foods, like the Chimoy Pickles featured in this episode.
How does the YouTube channel The Steve Wilkos Show's approach to food challenges differ from other cooking channels?
Unlike dedicated cooking channels, The Steve Wilkos Show presents food challenges as part of its broader entertainment format, focusing on reactions and audience engagement rather than detailed technique breakdowns. The segment is more about the surprise factor than instructional cooking.
Last updated: September 4, 2026
