To make her quick pickles, McGreger packs a quart-sized mason jar with the fruit or vegetable of choice. She then uses a 3:1 water-to-vinegar ratio with sugar, salt, and optional seasonings like ...

Once you have a jar of pickles, pour out enough brine to add in about a ½ cup of chamoy. If you want more of a spicy kick, Tajín seasoning, a mix of mild chiles, salt, and lime can also be added.