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pickle de gallo
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Pickle de Gallo (Pickle Salsa)

Pickles replace fresh tomato in this briny twist on a traditional Pico de Gallo. Pickle de Gallo is perfect served with tortilla chips for snacking, or used as a relish for topping bratwursts and hamburgers.
Course Appetizer, condiment
Cuisine Mexican-American
Keyword pickle de gallo, pickle salsa
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups
Calories 37kcal
Cost $8

Ingredients

  • 2 cups dill pickles, finely diced (~4 large Claussen pickle halves )
  • 1 cup yellow or red onion, finely diced (~1 small medium-sized onion)
  • 1 cup red bell pepper, finely diced (~1 red bell pepper)
  • 1 teaspoon garlic powder
  • salt (optional, to taste)

Instructions

  • Add diced dill pickles, diced onion, and diced red bell pepper to a large bowl. Sprinkle the garlic powder evenly over the top of the diced ingredients.
    2 cups dill pickles, finely diced, 1 cup yellow or red onion, finely diced, 1 cup red bell pepper, finely diced, 1 teaspoon garlic powder
  • Stir until well combined.
  • Taste and add salt, if desired, to taste.
    salt
  • For best results, refrigerate for 4-6 hours before serving so the flavors have time to mingle.
  • Serve as a salsa with tortilla chips, treat it like relish on bratwurst, or use it as a hamburger topper. Also, fantastic paired with fried chicken.

Notes

For best results, choose a refrigerated pickle. 
Store in a lidded container in the fridge for up to 4 days.

Nutrition

Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 581mg | Potassium: 226mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1298IU | Vitamin C: 52mg | Calcium: 51mg | Iron: 0.5mg