Chamoy Pickle

Ingredients:

• 6 to 8 whole dill pickles
• 1 cup dill pickle juice from the jar
• 1/2 cup chamoy sauce (e.g., Chamoy Mega Original)
• 1 teaspoon Tajin seasoning
• 2 to 3 teaspoons sweet candy chamoy powder
• 2 to 3 teaspoons sweet and sour mango powder
• 1 to 2 teaspoons Tapatio hot sauce, optional

Directions:

1. Remove the pickles from their jar and pierce them with a fork several times on all sides. Then, add them to a wide-mouth Mason jar with a lid and pour in the pickle juice.
2. Add the chamoy sauce to the pickles, and then sprinkle in the Tajin, candy powders and hot sauce.
3. Editor’s Tip: Make sure the pickles are completely submerged in the liquid (it’s a common pickle mistake). If they’re not fully covered, you can add extra pickle juice and/or chamoy to fill the jar as needed.
4. Tightly seal the jar with the lid and then shake to combine the ingredients. Place the pickles in the refrigerator and let them marinate for seven days.
5. Remove the pickles from the jar and enjoy as desired.