Chamoy Pickle

• 1 pint fresh cucumbers, sliced into spears
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons chamoy sauce
• 1 tablespoon sugar
• 1 teaspoon chili powder
• 1/2 teaspoon salt

Steps

1. 1 Slice the cucumbers into spears and place them in a clean jar.
2. 2 In a small saucepan, combine vinegar, water, chamoy sauce, sugar, chili powder, and salt.
3. 3 Heat over medium heat until the sugar is dissolved, stirring occasionally.
4. 4 Pour the hot mixture over the cucumber spears in the jar.
5. 5 Let cool to room temperature before sealing the jar.
6. 6 Refrigerate for at least 2 hours before serving for best flavor.

Equipment

• Small saucepan
• Airtight jar

Variations

• Add pineapple chunks for a tropical twist.
• Substitute lime juice for vinegar for a citrusy kick.

Substitutions

• If chamoy sauce is unavailable, use a mix of apricot jam and chili powder as a substitute.

Pairings

• Tortilla chips
• Street tacos
• Quesadillas

Nutrition

Tips

• For extra spice, add diced jalapeños to the pickling mixture.
• Shake the jar gently every now and then to ensure even distribution of the chamoy sauce.

Storage

Store in the refrigerator for up to 2 weeks. Shake well before serving.

Freezing: Not recommended to freeze as the texture of the pickles may become soggy upon thawing.

Serving Suggestions

• Serve as a zesty snack with tortilla chips.
• Pair with street tacos for an authentic Mexican twist.

FAQ