These spicy, sweet, and tangy Chamoy 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!
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.
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Notes
Keep the pickles refrigerated and enjoy for up to the next 4-6 weeks.