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

Ingredient Substitutions

• Instead of Cucumbers: Zucchini, Pickling cucumbers
• Instead of Chamoy Sauce: Tajín with lime juice, Spicy plum sauce
• Instead of White Vinegar: Apple cider vinegar, Rice vinegar
• Instead of Kosher Salt: Sea salt
• Instead of Granulated Sugar: Honey, Agave syrup
• Instead of Garlic Clove: Garlic powder (1/4 tsp)
• Instead of Chili Powder: Cayenne pepper (1/4 tsp), Smoked paprika
• Instead of Lime Juice: Lemon juice

Equipment Needed

• Sharp Knife
• Cutting Board
• Large Glass Jar with Lid (1‑quart)
• Saucepan (2‑quart)
• Measuring Cups and Spoons
• Wooden Spoon
• Funnel (optional)
• Small Bowl

Critical Steps — Do Not Skip

• Sterilizing the jar to avoid contamination.
• Ensuring the brine is fully cooled before pouring over cucumbers.
• Packing cucumbers tightly but without crushing them.
• Sealing the jar properly to keep the pickles submerged.

Chef Tips from the Video

• For extra crunch, add a few whole peppercorns or a sprig of dill to the jar.
• Sterilize the jar by running it through a dishwasher’s hot cycle if you lack a large pot.
• If you prefer a sweeter pickle, add an additional tablespoon of sugar to the brine.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks. For best texture, consume within 7‑10 days.

Freezer: Not recommended; texture will become mushy.

Room temperature: Do not store at room temperature; risk of spoilage.

Make-Ahead Tips

• Allow the pickles to ferment for at least one week for maximum flavor development.
• If you need them sooner, they are edible after 24 hours but will be milder.

Frequently Asked Questions