Description
Pickle de Gallo is a vibrant and tangy twist on traditional pico de gallo, featuring finely diced baby dill pickles, fresh vegetables, and a hint of garlic. This no-cook, marinated salsa is perfect as a refreshing topping for tacos, sandwiches, or enjoyed with tortilla chips.
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, kosher salt, and serrano or jalapeno pepper. Stir all ingredients together until 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. Stir again before serving to redistribute the marinade.
- Serve: Enjoy as a topping for tacos such as carne asada, carnitas, or birria, or serve alongside tortilla chips as a zesty dip.
Notes
- Using baby dill pickles gives a unique tangy flavor different from traditional fresh vegetables.
- If you prefer less heat, substitute serrano pepper with a milder jalapeno or omit it.
- Marinating longer than 2 hours can deepen flavors but do not exceed 24 hours to maintain crunchiness.
- For a gluten-free diet, ensure pickle brine is free from gluten-containing ingredients.
- This recipe is perfect for meal prep and can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 40 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
