🥒Chamoy Pickles: What They Are and How to Make Them at Home

What are chamoy pickles?

Chamoy pickles are big dill pickles, the kind sold whole in jars or in single-serve pouches, drenched in chamoy and rolled in chile powder. From there, everyone adds their own touch: tamarind candy, chile-coated gummies, crushed Takis or chamoy powder. They took off on social media, and plenty of people first saw them in the chamoy pickle kits that come with everything you need.

At heart, it's the same idea as the fruit-with-chile cups from Mexican street carts: something fresh and juicy, drizzled with chamoy and dusted with chile. The difference is that the base is already sour and salty, and the chamoy brings the sweetness. It's a snack that brings two cultures together, just like a lot of the people who make it.

What do chamoy pickles taste like?

Lots of things at once, which is exactly why they're addictive. First comes the sweet, fruity chamoy, then the chile powder with its salt and lime, and when you bite down the pickle snaps with its sour, dill-scented brine. Add Pulparindo or Lucas and you get tamarind and even more chamoy. It's a bold flavor, the love-it-or-don't-get-it kind: if you like chile gummies and mango with chile, you'll get it on the first bite.

What do you need to make chamoy pickles?

Just a few ingredients, and most of them keep for months in the pantry:

• •Large whole dill pickles. Look for firm, crunchy ones at your grocery store.
• •Liquid chamoy, the pourable kind, for coating.
• •Tajín-style seasoning, the classic blend of chile, lime and salt.
• •Miguelito or Lucas powder, if you want an extra hit of chamoy and sweetness.
• •Optional: Pulparindo, Rielitos, chile-coated gummies or crushed Takis.
• •Paper towels, a flat plate and wax paper.

How do you make chamoy pickles so the chamoy sticks?

The number one trick is drying the pickle. Straight out of the jar it's coated in brine, and chamoy slides right off that layer of liquid. Pat it dry on all sides with paper towels and, if you have time, let it sit on a rack for a few minutes before coating. The full recipe is in the recipe card; these are the tips that make the difference:

• •Apply the chamoy in two thin layers with chile powder in between, instead of one thick layer that drips.
• •Roll the pickle in chile powder on a flat plate instead of sprinkling it on top; you'll get even coverage.
• •Press gently as you roll so the chile and crushed candy stick.
• •If you're stuffing it, hollow it out with an apple corer or a thin knife, without going through the bottom.
• •Chill it in the fridge for a bit before eating: the chamoy sets and the pickle tastes more refreshing.
• •Serve it in a tall cup or wrapped in wax paper, because it drips, a lot.

If the pickle is wet, the chamoy slides off

Bone dry

Thin layers of chamoy, with chile powder in between

2 coats

For a bit before eating, so the chamoy sets

Chill it

When they're best

Same day

What's in a chamoy pickle kit, and can you make your own?

The chamoy pickle kits you see online usually bundle a pickle, a small bottle of chamoy, chile powder and a mix of Mexican candy so you can make it yourself. They're handy and look great, but you can put together your own with the same things: a jar of pickles from the grocery store plus the candy and chile powders you already love. The advantage of a homemade chamoy pickle kit is that you decide how much chamoy, how spicy and which candy.

It also makes a great gift: a jar of pickles, a bottle of chamoy, a Tajín, a Miguelito and a few Pulparindos in a basket. It's the kind of present nobody expects and everybody wants to dig into.

What are the best chamoy pickle variations?

Once you've got the base down, have fun with it. These are the versions you'll see most:

• •Wrapped in Pulparindo: flatten two Pulparindo bars with a rolling pin between sheets of wax paper and wrap them around the chamoy-coated pickle.
• •Takis-crusted: crush Takis Fuego and roll the pickle in them instead of chile powder, for the spiciest version.
• •Stuffed: hollow it out lengthwise and fill it with chamoy, chile gummies or chopped Rielitos.
• •Sliced: cut it into thick coins, coat them in chamoy and chile and serve with toothpicks for sharing.
• •With Lucas: dust it with chamoy-flavored Lucas powder instead of Tajín for a sweeter, tangier bite.
• •With a fruit roll: some people wrap it in a fruit roll-up for an even sweeter contrast.

Where to buy chamoy and chile powder in the U.S.?

You'll find the pickles at any U.S. grocery store, in the pickle aisle or the refrigerated section. The chamoy, Tajín, Miguelito, Lucas and Pulparindo are at MexGoodies, original Mexican products that ship anywhere in the U.S. in 3 to 7 days (Canada too). One big bottle of chamoy covers a lot of pickles, plus mangonada rims and fruit cups.

Frequently asked questions