Pickle de Gallo
A tangy twist on the classic pico de gallo, made with crunchy dill pickles and fresh vegetables for the perfect summertime appetizer or snack!
Servings 8 servings
Calories 13kcal
Ingredients
- 1 cucumber cut in half length-wise and deseeded then finely diced
- 1 cup dill pickles finely diced
- ½ cup sweet onion finely diced
- ½ red bell pepper finely diced
- 1 garlic clove finely minced
- ½ teaspoon salt
- ½ cup pickle brine
- 1 jalapeño deseeded and finely minced (optional)
- Tortilla chips for serving
Instructions
- In a large bowl, combine cucumbers, pickles, onions, peppers, garlic, jalapenos, and salt.
- Pour pickle brine over top and mix again.
- Cover and refrigerate for 1 hour before serving with tortilla chips.
Notes
- I like to use dill pickles for this recipe because the flavors of the dill pair well with the garlic. You can also use sweet pickles.
- You can add in spicy peppers, like jalapeño or habanero, extra dill or a splash of lime.
- You can serve this recipe with burgers, hot dogs, fish and tortilla chips.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.003g | Sodium: 292mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 0.2mg