Chamoy Pickles
Easy Chamoy Pickle Recipe – These spicy, sweet, and tangy refrigerator pickles come together in just 15 minutes with a handful of ingredients like apple cider vinegar and Tajin seasoning. They are delicious for snacking and even make a great gift for the holidays!
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
See the full ingredients list with proportions in the recipe card below!
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.
Get the Complete (Printable) Chamoy Pickle Recipe + Video Below. Enjoy!
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.
Frequently Asked Questions
Both! These beauties have deep heat from the Chamoy and Tajin, but the sugar balances the spiciness. So you get a delicious bit of sweetness and spice in every bite!
The quick pickling process of making refrigerator pickles keeps them more crisp and crunchy versus traditional canning.
Chamoy pickles will keep well for at least 1 month in the fridge, sometimes longer.
Yes, it is essential to completely cool the pickles at room temperature before popping them in the fridge. Putting hot pickles in the fridge can breed harmful bacteria.
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)
Chamoy Pickle Recipe + Video
Ingredients
- 2 pounds small pickling cucumbers
- 1 cup onion slices
- 6 cloves garlic smashed
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- 1 cup chamoy sauce
- 3 tablespoons Tajin seasoning
- 1 ½ teaspoons salt
Instructions
- Set out two quart-size pickling jars. (4 pint jars, or 8 cup 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 garlic cloves each.
- Set a small sauce pan 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 in the refrigerator for at least 24-48 hours.
You made the comment they are great as gifts. Does that meant you don’t have to refrigerate them until your ready to eat them?
Hi Angie,
I would still refrigerate them – this is considered a “refrigerator pickle” recipe. However, you can also water-bath can this recipe so they are shelf stable.
I haven’t tried this recipe yet, but I’m sure these are great! I plan to use your homemade chamoy recipe to make the chamoy for these. Any chance you’ve tested the pH of these? Asking because I’d like to can them and know I could use my pH meter, but if you already know I won’t bother with the effort of calibrating my pH meter and testing. Thanks for sharing your recipe!
Hi Jayla,
No, I’m sorry about that! Maybe someone else wants to weigh in??
These were so flavorful and fun to make! Great recipe.
I love this type of pickling, it just adds so much more flavor that I can’t go back to regular pickles now.
Delicious and simple! We could not love these more!