Step 1: Drain the pickle juice from the jar, reserving it if desired for other uses.
Step 2: Carefully hollow out the center of each large dill pickle using a small paring knife or a melon baller, creating a cavity while leaving the pickle walls intact.
Step 3: If desired, stuff the hollowed pickles with your choice of candies (Gushers, Fruit Roll-Ups, sour strips, etc.), packing them in firmly but gently.
Step 4: Place the hollowed/stuffed pickles into a shallow dish or a glass food storage container.
Step 5: Generously pour and drizzle chamoy sauce over each pickle, ensuring they are completely coated. Use a spoon or brush for even coverage.
Step 6: Liberally sprinkle Tajín Clásico seasoning over the chamoy-coated pickles, ensuring a good, even layer.
Step 7: Cover the dish tightly and refrigerate the Chamoy Pickles for at least 4 hours, or preferably overnight, to allow the flavors to meld and deepen.
Step 8: Serve chilled, either whole or sliced. For an extra kick, add another drizzle of chamoy and a sprinkle of Tajín just before enjoying your Chamoy Pickle.