Pickle de Gallo (with Dill Pickles and No Tomatoes)
Servings: 8 Servings
Ingredients
- 1 cup dill pickles finely diced (2–3 whole pickles)
- ½ cup red bell pepper finely diced
- ¼ cup red onion finely chopped
- 1 small jalapeño seeded and minced (optional)
- 1 to 2 tablespoons fresh dill chopped
- 1 tablespoon pickle brine plus more to taste
- Juice of ½ lime
- Salt to taste
- Ground black pepper to taste
Instructions
- In a medium bowl, combine the diced pickles, red bell pepper, red onion, jalapeño, and dill.1 cup dill pickles, ½ cup red bell pepper, ¼ cup red onion, 1 to 2 tablespoons fresh dill, 1 small jalapeño
- Add the pickle brine and lime juice. Stir to combine.1 tablespoon pickle brine, Juice of ½ lime
- Season with salt and freshly ground black pepper to taste.Salt, Ground black pepper
- Let sit for 15–20 minutes before serving to let the flavors blend.
Notes
- Servings: This recipe makes about 8 servings with each serving is around ¼ cup. Actual calories will vary.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2–3 days.
Nutrition Facts
Pickle de Gallo (with Dill Pickles and No Tomatoes)
Serving Size
0.25 cup
Amount per Serving
Calories
7
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.05
g
Monounsaturated Fat
0.01
g
Sodium
176
mg
8
%
Potassium
51
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
0.3
g
1
%
Vitamin A
360
IU
7
%
Vitamin C
13
mg
16
%
Calcium
12
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
