Pickle de Gallo (Pickle Salsa)
This pickle salsa recipe is a fun take on Pico de Gallo made with tomatoes, dill pickles and fresh cucumber. Serve with a big pile of tortilla chips for a light and refreshing dip or as a relish on hot dogs or fish tacos!
Ingredients
- 1 cup dill pickles diced small
- 1 cup cucumber diced small
- 1 cup roma tomatoes diced small, about 2 tomatoes
- ¼ cup red onion minced
- ¼ tsp garlic powder
- ¼ cup fresh cilantro chopped
- 2 tbsp. jalapeno chopped
- 1 tbsp. pickle brine
Instructions
- In a mixing bowl combine all the ingredients and stir until well combined.1 cup dill pickles, 1 cup cucumber, 1 cup roma tomatoes, 1/4 cup red onion, 1/4 tsp garlic powder, 1/4 cup fresh cilantro, 2 tbsp. jalapeno, 1 tbsp. pickle brine
- Let salsa sit 15-20 minutes before serving. Serve or store covered in the refrigerator for up to 3 days.
Notes
- I prefer using dill pickles from the refrigerated section as I think they have a better crunch.
- Dice the pickles, cucumbers, tomato and onion into similar sized pieces. Dice small or into bigger pieces for a chunkier salsa.
- Add more, less or omit jalapeños to your preference.
