It’s summer.  I live in Texas.  Do you also live somewhere in the world where stepping outside in summer between the hours of 8 a.m. and 10 p.m. create instant ass-crack sweat?  I know.  That’s not an appetizing mental image for Yum-Yum Friday.

Well, it may be summer, but I still like good snacks.  But, I just don’t want to do a lot of back-breaking work that’s going to cause me to sweat inside the house.  So…something that I love to make in summer (which I haven’t done in a very long time) is Sweet Tajin Pickles.

This is super easy, requires no skill, no special equipment, and can be done in less than 5 minutes.  Well, the preparation is all of those things, anyway.  You can’t actually eat these pickles the minute you make them, obviously.  But they’re great to have in the fridge once they’re ready–’cause then you have snacks for days or weeks or months.  Just depends on the speed of your pickle consumption.

So, let’s get started.

You will need only THREE ingredients!

  1. 80 oz jar of pickles (I get the plastic tub of Best Made Dill Pickles)
  2. 2 cups of sugar (that’s my sugar container in the picture)
  3. Tajin fruit spice
Ghetto AF, right?

That’s it.  Sometimes you can find an 80 oz. jar of pickle chips, so they’re already sliced for you.  But if all you can find is the whole dill pickles, that’s easily remedied.  In fact, that’s all I can ever find (I think some extreme couponer is hoarding all of the pickle chips), so I’ll show you how I make them from whole dills.

Get a big bowl and place a colander inside.  I just used a big Tupperware bowl because it’s easy to clean.  Put this in your sink.  You will create spillovers and splashes.  Well, I always do.  I’m a hot mess walking.


Drain your giant jar of pickles into the colander, allowing the bowl to catch the pickling liquid.


Now, remove the colander from the bowl and place it in the sink to continue hanging out.  Pour out about half of the pickling liquid in the bowl and place the bowl on the countertop for upgrading.

I’m expecting my lab results any day now.

Now, add 2 cups of sugar to the liquid and tbsp of Tajin.  Whisk thoroughly until the sugar is dissolved.  Tajin will NOT dissolve, so don’t panic.

Looks like sewer water, but it tastes better.  I’d imagine…

Now you have to slice your pickles.  I like mine chunky.  But you slice them as thin as you like–these will be YOUR pickles.  Then toss them back into the jar they came in.

Next, pour your sweet Tajin pickling liquid from the bowl into the jar until the pickles are covered.  Place the jar of pickles in the sink and pour the liquid into the jar while it’s in there.  Again–just to avoid any tragedies.


Recap the jar and place it in the fridge for at least 3 days.  If you can leave them for a week or two–even better.  It’s a hard thing to wait them out–especially once you’ve had them before and know how good they are–but it’s so worth it.

When your pickles have, well pickled, at least 3 days, scoop some out into a bowl, sprinkle a little more Tajin on top–and you have a nice, sweet, tangy, sour, cool, refreshing snack during the hot summer months.



Until next time…