Pickle de Gallo

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4.60 from 5 votes

Prep Time 10

Servings

Calories 17kcal

Author Stacey Little

Ingredients

2 cups diced refrigerated dill pickles
1 red bell pepper (seeded and diced)
1/2 medium yellow onion (diced)
1 jalapeño (seeds and membranes removed, diced )
1 medium tomato (seeded and diced)
1 clove garlic (minced)
2 tablespoons pickle brine
pinch salt

Instructions

Stir together all ingredients and season with a healthy pinch of salt. Allow to rest in refrigerator for about 1 hour to allow the flavors to develop. Toss again before serving. Keeps for about 1 week.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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