Pour about 90% of the pickle juice out of the jar. Reserve it in a separate container if desired. Use a fork to poke holes in each pickle. 

Now pour enough chamoy into the jar to cover the pickles. Close the lid tight and refrigerate for at least 5 days. You want the pickles to soak in the chamoy sauce. 

Assembling the chamoy pickles

Remove a pickle from the jar. Cut the tip of the pickle off, about ½ inch. Now use a spoon or a knife to scoop out the inside of the pickle. 

Stuff some of the salsaghetti into the pickle, then add some takis. Now wrap the pickle up tight

with the fruit by the foot or the fruit roll-up. Pour the chamoy packet from the salsaghetti, over the top of the pickle. 

Sprinkle the chamoy pickle with the lucas powder, and Enjoy!