Trying Chamoy Pickles For The First Time

Ingredients

• 4 Cucumbers (Firm, medium‑size, washed and sliced into spears or rounds)
• 1/2 cup Chamoy Sauce (Mexican chili‑fruit sauce, sweet, salty and tangy)
• 1/2 cup White Vinegar (5% acidity)
• 1 cup Water (Filtered or tap)
• 2 tablespoons Kosher Salt (Adjust to taste; high‑salt brine is key)
• 1 tablespoon Granulated Sugar (Balances acidity)
• 1 Garlic Clove (Crushed or minced)
• 1 teaspoon Chili Powder (Adds heat; adjust for spice level)
• 2 tablespoons Lime Juice (Freshly squeezed)

Instructions

1. Prepare Cucumbers

   Wash the cucumbers, trim the ends, and slice them into spears or 1/4‑inch rounds, keeping them uniform for even pickling.

   Time: PT5M

2. Sterilize the Jar

   Rinse the jar and lid, then submerge them in a pot of boiling water for 5 minutes. Remove with tongs and let air‑dry on a clean towel.

   Time: PT10M

   Temperature: 100°C

3. Make the Brine

   In a saucepan combine water, white vinegar, kosher salt, sugar, minced garlic, chili powder, and lime juice. Bring to a gentle boil, stirring until salt and sugar dissolve, then simmer for 2 minutes.

   Time: PT10M

   Temperature: Boiling

4. Cool the Brine

   Remove the saucepan from heat and let the brine cool to room temperature (about 20‑25°C). This prevents the cucumbers from softening too quickly.

   Time: PT5M

5. Pack Cucumbers into the Jar

   Tightly but gently pack the cucumber slices into the sterilized jar, leaving about 1‑inch headspace at the top.

   Time: PT5M

6. Add Chamoy and Brine

   Pour the chamoy sauce over the cucumbers, then slowly add the cooled brine until the cucumbers are fully submerged. Tap the jar gently to release air bubbles.

   Time: PT2M

7. Seal and Refrigerate

   Close the jar with its lid, give it a gentle shake, and place it in the refrigerator. Let the pickles sit for at least 24 hours, ideally 7 days, before eating.

   Time: PT0M

   Temperature: 4°C

8. Cleanup

   Wash the saucepan, spoon, cutting board, knife, and any other utensils used. Dry and store them for future use.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

1 g