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Soak the apricots in warm water for 10 minutes. In a pot, add 2 cups of water with the ancho chile pepper and dried hibiscus flowers. Bring to a boil then reduce the heat and simmer for 8-10 minutes. Drain the apricots and mix them together with the chile de Arbol or Japones, dried cranberries, and lime juice.

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Add the apricots, prunes, water, salt, and hibiscus flower to a large saucepan. Bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes. Add the sugar, mix well, and let it cool. Add the lime and chili powder. Transfer to a blender or food processor, and blend until smooth.

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To enjoy chamoy pickles on their own, simply open the jar and grab a pickle. Take a moment to savor the vibrant red color and the mouthwatering aroma of the pickles. Then, take a bite and experience the explosion of flavors - sweet, salty, tangy, and spicy - all in one delicious mouthful.

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Cut the cucumbers into desired pickle shapes, such as spears or rounds. In a large mixing bowl, combine water and pickling salt, stirring until the salt dissolves completely. Place the cucumber slices into the salted water mixture, ensuring they are fully submerged. Cover the bowl with a clean cloth or plastic wrap.

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In this video, I will show you How to make the Best Champy Pickle! This is a perfect recipe that is sure to leave you wanting more. For Anyone that loves pic.

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Chamoy pickles combine the best of two worlds — the briny, crunchy goodness of pickles and the bold, complex flavors of chamoy. To create these tantalizing treats, pickles, either whole or sliced, serve as the canvas for the chamoy sauce. The pickles are coated generously with the sauce, allowing the sweet and tangy essence of chamoy to.

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Instructions. Dill pickles are removed from the container and placed in a medium-sized mixing basin. Combine the Chamoy sauce, lime juice, and spicy sauce (if desired) in a separate bowl. Once the ingredients are properly combined, stir them again. Over the pickles in the bowl, pour the Chamoy sauce mixture.

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1 cup dill pickle juice from the jar. ½ cup chamoy sauce. Combine and make sure pickles are fully submerged. Allow to marinate for 3-7 days (the longer time the more the flavor will absorb).

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Step 2. After simmering, add the white sugar to the saucepan and mix it well. Now, pour the freshly squeezed lime juice into the mixture and give it a good stir to combine everything. Transfer the contents of the saucepan to a food processor or blender.

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Discover the art of creating mouthwatering chamoy pickles at home with our comprehensive guide. Learn the secrets of selecting the right ingredients, preparing the pickles, making the chamoy sauce, and combining them for a perfect balance of flavors. Explore tips for achieving the best results and ideas for storing and serving your homemade chamoy pickles.

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Start by cook ing all ingredients in a medium saucepan including the 6 cups of water. Do not add the lime juice yet. Cook all ingredients in saucepan except the lime juice. Bring all ingredients to a boil and reduce heat to low. Simmer for 30 minutes.

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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.

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- Then mix the chamoy sauce, hot sauce, lime juice, in another bowl. When it is mixed well, stir again. - Then, over the pickles in the bowl, pour the chamoy sauce, making sure all the pickles, stir gently with a spatula.

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Spice up your snacks with our irresistible homemade chamoy pickle kit! In this video, we'll show you step-by-step how to create your own tangy and flavorful.

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Creating your own Chamoy pickle kit is a fun and easy way to enjoy the unique combination of sweet, spicy, and sour flavors. All you need are some basic ingredients like pickled fruit, chili peppers, and salt, and with a bit of patience you can whip up a tasty batch of homemade Chamoy pickles in no time! With just a few simple steps, you can.

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Place the mixture in a blender and blend to a smooth consistency. Add the lime, salt, and tajin and blend again. Pass through a fine-mesh sieve to remove any pulp. Keep it in an airtight glass container in the fridge (up to 2 months) or freezer (up to 6 months).