Description
Sweet, tangy, and spicy chamoy pickles bring the authentic taste of Mexican street food to your kitchen. These addictive pickled vegetables combine traditional chamoy sauce with crisp cucumbers for an explosion of flavor.
Ingredients
6 large cucumbers, sliced into spears
1/2 cup chamoy sauce
1/4 cup lime juice, freshly squeezed
2 tablespoons tajin seasoning
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon garlic powder
1/2 cup white vinegar
2 tablespoons sugar
1/4 cup water
Fresh cilantro for garnish
Instructions
1. Wash and slice cucumbers into thick spears, removing seeds if desired
2. In a large bowl, combine chamoy sauce, lime juice, vinegar, and water
3. Add salt, sugar, garlic powder, chili powder, and half the tajin seasoning
4. Whisk mixture until sugar and salt completely dissolve
5. Add cucumber spears to the chamoy mixture, ensuring all pieces are coated
6. Refrigerate for at least 2 hours, stirring occasionally for even flavor distribution
7. Before serving, sprinkle with remaining tajin seasoning and fresh cilantro
8. Serve chilled as a snack or side dish
Notes
For best results, use Persian or English cucumbers for crispness
Adjust chili powder to taste preference – start with less for milder heat
Pickles can be stored in refrigerator for up to 1 week
For extra tang, add a splash of pickle juice from store-bought pickles
Traditional chamoy sauce can be found in Mexican grocery stores or made from scratch
- Prep Time: 15
- Category: Snacks
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 25
- Sugar: 4g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg