Pickle de Gallo

A zesty twist on traditional pico de gallo, blending diced pickles, onions, garlic, jalapeños, and red bell pepper with a tangy pickling brine. A flavorful, crunchy condiment or salsa that adds a unique burst of freshness and flavor.

Prep Time10

Course: Appetizer/Dip

Cuisine: American, Mexican

Diet: Gluten Free

Method: No Cook

Servings: cups

Author: Ashley McCrary

Equipment

Ingredients

2 cups dill pickles, finely diced
1/2 cup sweet onion, finely diced
1 red bell pepper, stem and seeds removed, finely diced
1-2 garlic cloves, finely minced
1/2-1 teaspoon kosher salt
1/4 cup pickle brine
1 small jalapeño, seeds removed and minced

Instructions

Prepare the Ingredients: Dice the pickles, onion, red bell pepper, and jalapeño. Mince the garlic. Ensure the ingredients are uniformly chopped for even flavors.
Combine Ingredients: Pour the pickle brine over the diced ingredients in the mixing bowl. Gently toss everything together to ensure the brine coats the vegetables evenly.
Season: Season the mixture with salt and black pepper to taste. Remember that the pickles and pickle juice are already salty, so you might not need much additional salt.
Marinate: Cover the mixing bowl with plastic wrap or transfer the mixture into a sealable container. Let the Pickle de Gallo marinate in the refrigerator for at least a few hours or preferably overnight. This allows the flavors to meld and develop.
Adjust and Serve: Before serving, give the Pickle de Gallo a gentle stir. Taste and adjust the seasoning if needed. Serve as a condiment, dip, or topping according to your preferences.
Storage: Store any leftover Pickle de Gallo in an airtight container in the refrigerator. Consume within 2 to 4 weeks for the best quality.

Notes

Feel free to customize the recipe by adjusting the ingredient quantities, spiciness level, or even adding other ingredients like corn, black beans, or different types of peppers. Enjoy your homemade Pickle de Gallo in a variety of dishes!

Nutrition