Description
Pickle de Gallo is a tangy and crunchy twist on traditional pico de gallo, using baby dill pickles combined with fresh vegetables and spices. It's perfect as a refreshing topping for tacos, chips, or sandwiches, adding a unique pickle flavor with a hint of heat from serrano or jalapeno peppers.
Ingredients
Scale
Pickle de Gallo
- 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, kosher salt, and finely diced serrano or jalapeno pepper. Stir thoroughly until all ingredients are well combined.
- Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld together. Before serving, stir the mixture again to redistribute the flavors evenly.
Notes
- Use baby dill pickles for the best texture and flavor; regular pickles may be too large or soft.
- Adjust the heat by using serrano pepper for more spice or jalapeno for milder heat.
- Serve as a topping for Mexican dishes like carne asada, carnitas, or birria tacos.
- Keep refrigerated and consume within 3-4 days for optimal freshness.
- For a less salty version, rinse pickles lightly before dicing and reduce the added kosher salt.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 30 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
