Pickle de Gallo
Recipe from Two Peas and Their Pod
A crunchy, tangy salsa made with dill pickles, cucumber, bell pepper, and fresh dill. Delicious as a chip dip or as a topping for burgers, hot dogs, and more.
Servings: 6
Calories: 19kcal
Ingredients
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 jalapeño, seeded and minced
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill
- 2 tablespoons pickle brine, from the pickle jar
- Freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine the pickles, cucumber, red pepper, onion, jalapeño, red onion, garlic, dill, pickle juice, and pepper. Stir until well combined.
- Serve with potato chips, over cottage cheese, or as a garnish for hot dogs, hamburgers, or sandwiches.
Notes
How to Store: Keep in an airtight container in the fridge for 3–4 days. Stir before serving—liquid from the brine may settle at the bottom. It's not freezer-friendly—fresh veggies like cucumber and bell pepper don’t hold up well once thawed.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 195mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 868IU | Vitamin C: 37mg | Calcium: 22mg | Iron: 0.3mg