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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!
Prep Time
15
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Servings:
8
servings
Calories:
13
kcal
Author:
Sara
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:
13
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
0.2
g
|
Saturated Fat:
0.03
g
|
Polyunsaturated Fat:
0.04
g
|
Monounsaturated Fat:
0.003
g
|
Sodium:
292
mg
|
Potassium:
104
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
312
IU
|
Vitamin C:
14
mg
|
Calcium:
18
mg
|
Iron:
0.2
mg