Why We Love Homemade Chamoy Pickles
When you think of Chamoy pickles, you may think of the individually wrapped whole pickle snacks found in most Mexican markets. But did you know you can make pickles at home without water bath canning? We have several amazing and highly-rated pickle recipes on the site, like classic dill pickles and sweet bread and butter pickles. However, this Chamoy Pickle recipe is my new favorite! Making Chamoy pickles is as easy as slicing cucumbers in the direction you like, stuffing them in jars, and then pouring hot vinegar-Chamoy brine over the top. They combine the tangy apricot-plum flavor of this Mexican condiment or hot sauce, and traditional pickling brine. The pickling brine is made with apple cider vinegar, sugar, Chamoy sauce, and Tajin seasoning. After only 24 hours in the refrigerator the pickles are bright and tangy-sweet with the distinct fruity flavor of chamoy throughout.
Ingredients You Need
Cucumbers – small pickling cukes, sometimes called “baby” cucumbers Onion – white onion has a nice, crisp bite Garlic – peeled and smashed to release the flavor Vinegar – apple cider vinegar is best to elevate the sweetness Sugar – granulated white sugar or coconut sugar Chamoy sauce – store-bought or homemade chamoy Tajin seasoning – a Mexican blend of dried chile peppers, lime, and salt Salt – for a flavor and potent brine
How to Make Chamoy Pickles
Set out two quart-size pickling jars. Cut the cucumbers however you prefer to eat them… Either in half-inch rounds for slices, or cut them lengthwise into halves or pickle spears. Place the sliced cucumbers in the pickling jars. Then add ½ cup of onion slices to each jar, followed by three smashed garlic cloves each.
Set a small saucepan on the stovetop. Combine the vinegar, sugar, Chamoy sauce, Tajin seasoning, and salt. Stir well and bring to a boil. Once boiling, turn off the heat and carefully ladle the hot Chamoy brine over the top of the jars, filling them until they cover all of the cucumbers. Screw the lids on tight and gently shake the jars to redistribute the onions and garlic cloves throughout. Allow the jars to cool to room temperature, then place them in the refrigerator for at least 24-48 hours. Keep the pickles refrigerated and enjoy for up to the next 4-6 weeks.
What to Do with Spicy and Sweet Chamoy Pickles
These pickles are great on charcuterie boards and snack trays. They add great crunch, spiciness, and sweetness that is delicious with mild cheeses and crackers! Add pickle slices to chicken or veggie hummus wraps, on sandwiches and burgers for a fun and tasty kick of flavor. Or serve on the side like a classic pickle with your main dish. And of course, they are super delicious just to pop as a quick snack! Jars of homemade pickles make wonderful gifts for the holidays, housewarming, and birthdays. I love to tie a festive bow around the top and add a gift tag for a special touch.
Looking for More Perfect Pickle Recipes? Be Sure to Try:
Pickled Green Tomatoes (+ Pickled Cherry Tomatoes) Quick Pickled Jalapeno Peppers Pickled Watermelon Rind Giardiniera Pickled Vegetables How to Make Pickled Eggs (Spicy Beet Pickled Eggs) Quick Pickled Red Onions Pickled Banana Peppers
More Chamoy Flavored Recipes
Chamoy Mexican Candy Homemade Chamoy Sauce Mangonada (Mango Chamoynada Drink)
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