What is pickle de gallo?

Pickle de gallo is a chunky pickle based variation of pico de gallo. It combines diced dill pickles, onion, bell pepper, chile, garlic, pickle brine, and salt for a crisp, tangy salsa.

What do you eat pickle de gallo with?

You can eat it with tortilla chips or crackers. Also, spoon it onto burgers, hot dogs, sandwiches, pulled pork sliders, tacos, or chili.

What is an Arabic pickle?

The term Arabic pickle can describe several Middle Eastern pickled vegetables rather than one specific recipe. Depending on the preparation, cooks may pickle cucumbers, turnips, peppers, or other vegetables in a salty, tangy brine.

What exactly is pickle salsa?

Pickle salsa uses chopped pickles as a main ingredient and combines them with vegetables and seasonings. In this Pickle de Gallo, dill pickles replace the tomatoes you would usually find in pico de gallo.

Pickle de Gallo Recipe : Easy, Tangy and Delicious

Description

Pickle de Gallo is a crisp, tangy, pickle-based twist on pico de gallo made with dill pickles, sweet onion, red bell pepper, chile, garlic, and pickle brine. Serve it cold with tortilla chips or use it as a bright, briny topping for burgers, hot dogs, sandwiches, tacos, sliders, and chili.

Ingredients

Scale

24 ounces baby dill pickles, finely diced, about 10 baby dill pickles

1/2 sweet yellow onion, finely diced

1 red bell pepper, seeded and finely diced

1 serrano pepper or jalapeño pepper, finely diced

2 tablespoons pickle brine from the jar

1 garlic clove, minced

1/2 teaspoon kosher salt

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Instructions

1. Combine the finely diced pickles, sweet yellow onion, red bell pepper, serrano or jalapeño pepper, pickle brine, minced garlic, and kosher salt in a bowl.

2. Mix everything thoroughly until the ingredients are evenly combined.

3. Cover the bowl and refrigerate for at least 2 hours so the flavors can blend.

4. Stir the Pickle de Gallo well again before serving.

5. Serve cold with tortilla chips or crackers, or spoon it over burgers, hot dogs, sandwiches, pulled pork sliders, chili, carne asada tacos, carnitas tacos, or birria tacos.

Notes

Dill pickle spears can replace the baby dill pickles.

Either serrano or jalapeño pepper works well. The chile adds extra flavor and mild heat.

For a stronger, more developed flavor, prepare the mixture several hours or up to one day ahead.

Keep leftovers covered and refrigerated for about 3 to 4 days.

For the best texture, finely dice the pickles and vegetables into small, evenly sized pieces.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch Recipes
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 29
Sugar: 4 g
Sodium: 1153 mg
Fat: 1 g
Saturated Fat: 0.1 g
Unsaturated Fat: 0.21 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 1 g