Description
Pickle de Gallo is a zesty and refreshing twist on traditional pico de gallo, using finely diced baby dill pickles along with fresh vegetables and a hint of heat from serrano pepper. This no-cook marinade bursts with tangy, savory flavors and makes a perfect topping or dip served chilled.
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 clove, kosher salt, and serrano or jalapeno pepper. Stir everything together until well combined.
- Marinate: Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and deepen.
- Serve: Stir the pickle de gallo again before serving. Enjoy chilled as a topping for tacos, a dip for tortilla chips, or alongside your favorite dishes.
Notes
- Use baby dill pickles with a good crunchy texture for the best bite.
- Adjust the serrano or jalapeno pepper quantity to your preferred heat level.
- Pickle de gallo works great as a topping for Mexican dishes like carne asada, carnitas, or birria tacos.
- Marinating longer than 2 hours intensifies the flavors, making it even tastier.
- Keep refrigerated and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 35 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
