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Pickle de Gallo

Pickle de Gallo with dill pickles, tomato, cucumber, peppers, onion, herbs, and lime

A crisp, tangy pickle salsa with dill pickles, cucumber, tomato, peppers, red onion, fresh herbs, lime, and pickle brine.

Ingredients

Scale
  • 2 cups dill pickles, drained and diced 1/4 inch
  • 1 cup English cucumber, seeded if needed and diced
  • 2 Roma tomatoes, seeded and diced
  • 1/2 cup yellow bell pepper, diced
  • 1/3 cup red onion, finely diced
  • 1 medium jalapeño, seeded and finely diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh dill
  • 1 small garlic clove, finely minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons pickle brine, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Kosher salt only if needed

Instructions

  1. Drain the dill pickles well and pat them dry. Dice the pickles, cucumber, tomatoes, bell pepper, and red onion into an even 1/4-inch dice.
  2. Finely dice the jalapeño and mince the cilantro, dill, and garlic. Remove the jalapeño ribs and seeds for a milder salsa.
  3. Combine the pickles, cucumber, tomatoes, bell pepper, onion, jalapeño, cilantro, dill, and garlic in a wide mixing bowl.
  4. Pour the lime juice and pickle brine around the bowl. Add the black pepper and fold gently until evenly combined.
  5. Cover and refrigerate for 15 minutes to let the flavors blend.
  6. Stir and taste. Add more lime for freshness, pickle brine for tang, or salt only if truly needed.
  7. Drain any excess liquid and serve cold with tortilla chips, tacos, burgers, sandwiches, or grilled foods.

Notes

Drain the pickles and seed watery tomatoes before dicing. This fresh condiment must be refrigerated and is best enjoyed within two days.

Nutrition

Keywords: Pickle de Gallo, pickle salsa, dill pickle salsa, homemade pickle relish, pickle pico de gallo

Find it online: https://www.hanaeats.com/pickle-de-gallo/