Pumpkin Chickle Chamoy Pickles: A Flavorful Twist!
Pumpkin Chickle Chamoy Pickles are a unique and flavorful twist on traditional pickles, infused with pumpkin spice and coated in a tangy chamoy sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 4 large dill pickles
- 2 tablespoons pumpkin pie spice
- 1 tablespoon Tajín seasoning
- 3 tablespoons chamoy sauce
Instructions
- Cut the dill pickles into 1/2-inch thick rounds using a sharp knife.
- Mix pumpkin pie spice and Tajín seasoning together in a small bowl until evenly blended.
- Pat each pickle round dry with paper towels to remove surface moisture.
- Brush or dip each pickle round in chamoy sauce to coat all surfaces thoroughly.
- Roll each chamoy-coated pickle round in the spice mixture until fully covered.
- Place the coated pickle rounds on a plate or tray. Cover and refrigerate for at least 2 hours to allow flavors to infuse.
Notes
- Ensure pickles are completely dry before coating for the best adherence of the chamoy sauce.
- For extra flavor, consider letting the pickles marinate overnight.
Nutrition
- Serving Size: 1 pickle round
- Calories: 25
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg