Description
Pickle de Gallo is a tangy and refreshing twist on traditional pico de gallo, featuring finely diced baby dill pickles combined with fresh vegetables and a hint of spice. This no-cook salsa-style relish adds a zesty crunch and bright flavor, perfect as a topping for tacos, grilled meats, or served with tortilla chips for a unique appetizer.
Ingredients
Scale
Main Ingredients
- 24 ounces baby dill pickles, finely diced (about 10 baby dill pickles)
- ½ sweet yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 2 tablespoons pickle brine, from the jar
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- 1 serrano pepper or jalapeno pepper, finely diced
Instructions
- Combine Ingredients: In a mixing bowl, add the finely diced baby dill pickles, sweet yellow onion, red bell pepper, pickle brine, minced garlic clove, and kosher salt. Stir thoroughly until all the ingredients are well mixed.
- Marinate: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the mixture marinate for at least 2 hours to allow the flavors to meld and deepen.
- Stir and Serve: Before serving, give the pickle de gallo a good stir to redistribute the flavors. Serve chilled as a topping for tacos or with tortilla chips as a zesty appetizer.
Notes
- Use serrano or jalapeno pepper depending on your preferred spice level.
- Adjust salt to taste, especially if your pickles are already salty.
- For a sweeter twist, add a touch of honey or sugar to balance the acidity.
- Great as a topping for Mexican dishes like carne asada, carnitas, or birria tacos.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 30 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
