Pickle de Gallo
Pickle de gallo is a fresh, crunchy salsa made with pickles, cucumbers, tomatoes, and pickle brine. Great with chips or on tacos and nachos!
Servings: 4
Ingredients
- 1 cup finely diced kosher dill pickles
- 1 cucumber, finely diced
- 1 Roma tomato, finely diced
- 1 clove garlic, minced
- ½ medium white onion, finely diced
- ½ red bell pepper, finely diced
- ⅓ cup pickle brine (from the pickle jar)
- ¼ cup chopped cilantro
- 2 tablespoons lime juice (about 1 lime)
- ½ teaspoon kosher salt
Instructions
- Add all the ingredients to a medium bowl and gently toss to combine. Taste and add more salt as needed.
- Cover and refrigerate for 15 minutes before serving.
Notes
- Cucumber. You can use either regular or English cucumbers. I prefer English cucumbers for a crunchier texture, but regular ones also work just fine.
- Let it marinate. Like pico de gallo, this dish tastes better the longer it sits, as the flavors have more time to meld. I recommend letting it chill for at least 15 minutes, but it’s best after 1 hour.
- Storage. Place in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 583mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 768IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 0.4mg