Ingredients
- 1 1/4 cups dill pickles diced
- 1 cup cucumber diced
- 1 cup red bell pepper diced
- 3/4 cup seeded tomato diced
- 1/2 cup red onion diced
- 1 small jalapeño seeds removed and minced
- 2 garlic cloves minced
- 2 teaspoons fresh dill chopped
- 4 tablespoons pickle brine
- 1 tablespoon lime juice optional
- Salt to taste
- Pinch ground black pepper optional
Instructions
- Place all the chopped vegetables and fresh dill in a bowl. Drizzle with pickle brine and lime juice if using.
- Add salt and a pinch of black pepper. Stir the mixture well to evenly distribute the seasonings.
- Cover the bowl with plastic wrap or a lid and refrigerate for about 1 hour to let the flavors meld.
- Give the pickle de gallo a final stir before serving as a dip, topping, or side dish.
