Chamoy Pickle Kit in Cup (Print)

Dill pickle wrapped in a fruit roll-up, drizzled with chamoy and Tajín, finished with sour candies for a bold cup snack.

# Ingredients:

→ Main Ingredients

01 - 1 large dill pickle, drained and patted dry
02 - 2 tablespoons chamoy sauce
03 - 1 tablespoon Tajín seasoning
04 - 1 fruit roll-up candy strip
05 - 1 sour gummy strip or belt
06 - 1 tablespoon mini sour candies (optional)
07 - 1 tablespoon hot sauce (optional)

# Directions:

01 - Remove the dill pickle from its brine, drain thoroughly and pat dry with a paper towel to remove excess moisture.
02 - Lay the fruit roll-up flat and wrap it snugly around the pickle, trimming any excess for a neat finish.
03 - Place the wrapped pickle upright in a large clear cup or container to create a stable presentation.
04 - Drizzle 2 tablespoons of chamoy sauce evenly over the top and sides of the wrapped pickle to coat.
05 - Sprinkle 1 tablespoon of Tajín over the chamoy-coated pickle, covering the exposed surfaces for bright, tangy heat.
06 - Position the sour gummy strip beside or atop the pickle for color and extra tartness.
07 - If desired, scatter 1 tablespoon of mini sour candies over the top and finish with a light drizzle (about 1 tablespoon) of hot sauce for additional crunch and heat.
08 - Serve immediately with a fork or allow to be eaten directly from the cup; enjoy while textures remain crisp.

# Expert Tips:

01 -
  • You get to play with your food and invent new wild combos—nobody’s judging!
  • It’s absurdly fast to prepare when you want something snacky and bold, especially for company.
02 -
  • Don’t skip drying the pickle—if it’s wet, the roll-up will just slither right off mid-bite.
  • Once, I tried layering the chamoy before the candies, but realized it’s better to sauce first, then sprinkle for max crunch.
03 -
  • If you want candies to stick better inside the pickle, pat the inside dry with a paper towel first.
  • Rotating the wrapped pickle as you pour chamoy ensures every side gets coated just right.
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