Description
Pickle de Gallo is a fresh, tangy twist on traditional pico de gallo, featuring diced dill pickles, cucumber, and red bell pepper combined with zesty jalapeño and a touch of garlic. This vibrant condiment brings a unique crunch and bright flavor to chip dips, sandwiches, and more, perfect for a quick and easy addition to any meal.
Ingredients
Pickle de Gallo Ingredients
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 jalapeño, seeded and minced
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill
- 2 tablespoons pickle brine (from the pickle jar)
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: In a medium bowl, mix together the diced dill pickles, cucumber, red bell pepper, red onion, minced jalapeño, minced garlic, and chopped fresh dill. Add the pickle brine and season with freshly ground black pepper to taste. Stir thoroughly until all ingredients are evenly combined.
- Serve: Enjoy your Pickle de Gallo immediately as a zesty dip with potato chips, spoon it over cottage cheese for a fresh snack, or use it as a flavorful garnish for hot dogs, hamburgers, or sandwiches to add a tangy crunch and vibrant color.
Notes
- For a less spicy version, reduce or omit the jalapeño seeds.
- Adjust the amount of pickle brine depending on your preferred level of tanginess.
- This pickle de gallo can be refrigerated for up to 3 days in an airtight container; flavors will meld and intensify over time.
- Use fresh dill for the best flavor; dried dill can be substituted but use less, about 1 teaspoon.
