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Bowl of pickle de gallo with tortilla chips, showcasing fresh cucumbers, red bell peppers, and dill pickles.
Alyssa

Pickle de Gallo - Dill Pickle Salsa

Pickle de Gallo combines everything you love about garlicky dill pickles with the crunch of fresh vegetables, offering a refreshing and tangy salsa experience.
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Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Appetizers, Sides
Cuisine: American
Calories: 18
Ingredients Method Notes

Ingredients
  

  • 1 seedless cucumber cut in half, seeds scraped out, finely diced or pulsed in the food processor
  • 1 cup dill pickles finely diced (about 4 whole pickles, depending on pickles size)
  • 1/2 cup sweet onion
  • 1 clove garlic peeled and finely minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup pickle brine
  • 1 teaspoon fresh jalapeño minced, or more to taste
  • 1/2 teaspoon fresh habanero minced, or more to taste

Method
 

  1. Toss together your cucumbers, pickles, onions, bell peppers, garlic, hot peppers (if using), and salt.
  2. Drizzle the pickle brine over the mixture and toss again.
  3. Cover tightly and refrigerate for an hour before using to give the flavours a chance to mingle and marry.

Notes

Best served chilled as a dip or side dish.