The Best Pickle De Gallo Recipe
If you're a fan of pickles, you'll absolutely adore this pickle de gallo recipe! It's easy and quick to make and is the perfect, refreshing dip for the summer.
Ingredients
- 1 1/4 cups dill pickles (I use Grillo's hot pickle spears!), small diced
- 1 1/4 cups roma tomatoes, (Roughly 4 roma tomatoes), blanched, peeled, and small diced (See instructions below on how to blanch them!)
- 1/4 cup red bell pepper, small diced
- 1/4 cup red onion, small diced
- 1 jalapeno, minced (Remove seeds if you want it less spicy!)
- 3 garlic cloves, peeled and minced
- 2 tbsp fresh dill, finely chopped
- 1/2 cup pickle brine (the juice from the jar of pickles!)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- To blanch the tomatoes, cut a small X on the end of the tomatoes, boil them for 30-60 seconds (just until the peels start to peel off), and place them in an ice water bath to stop them from cooking. Then peel and discard the skins!
- Add all ingredients to a container, stir well, and press a piece of plastic wrap directly on top to keep everything submerged. Chill in the refrigerator for at least 3 hours, but overnight is best. I HIGHLY recommend letting it rest overnight—the texture and taste will improve so much.
- Serve with tortilla chips! The pickle de gallo would also taste super yummy on a vegan hotdog, brat, or burger!
Tried this recipe?Let me know how it was!