Description
This refreshing and tangy Pickle de Gallo is a fun twist on traditional salsa, made with crunchy dill pickles and classic salsa ingredients. It’s perfect as a dip for chips or a topping for hot dogs and burgers. A quick and easy way to use up leftover pickles!
Ingredients
- 2 cups crunchy dill pickles, diced
- ¾ cup sweet onion, diced
- ½ cup red bell pepper, diced
- 1 jalapeño, minced (seeds removed if you dislike heat)
- 2 cloves garlic, minced
- 1 teaspoon lime juice
- ¼ teaspoon celery seed
- 1–2 tablespoons pickle brine
Instructions
- In a mixing bowl, combine the diced dill pickles, sweet onion, red bell pepper, minced jalapeño, garlic, lime juice, and celery seed.
- Gradually add the pickle brine, one tablespoon at a time, stirring after each addition until the salsa reaches your desired level of tanginess.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled with chips, or as a condiment for hot dogs and burgers. Enjoy!
Notes
- Adjust the jalapeño to control the heat level.
- Use homemade or store-bought pickles, but ensure they’re crunchy.
- Can be made a day ahead for enhanced flavor.
- Try with grilled meats or tacos for a zesty twist.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 50
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
