Pickle de Gallo
Craving something tangy, crunchy, and refreshingly bold? Pickle de Gallo is your new go-to condiment!
Ingredients
Vegetable Mix
- 2 cups cucumber, thinly diced
- ½ cup red onion, thinly diced
- ½ cup red bell pepper, thinly diced
- 1 tablespoon fresh dill, chopped
Pickling Brine
- ½ cup vinegar (white or apple cider)
- ½ cup water
- 1 teaspoon salt
- 1 teaspoon honey
Instructions
- Dice the cucumber, red onion, and red bell pepper into small, even pieces. Finely chop the fresh dill.
- In a medium mixing bowl, toss together the diced cucumber, red onion, red bell pepper, and dill until evenly mixed.
- In a small saucepan, add the vinegar, water, salt, and honey. Heat over medium-high heat for 2–3 minutes, stirring until the honey and salt fully dissolve. Do not boil.
- Pour the warm brine over the vegetable mixture. Stir well and let it sit for no more than 5 minutes to quick-pickle the vegetables.
- Use a colander or fine mesh strainer to drain the brine from the vegetables. Let it sit briefly to remove excess liquid.
- Transfer the pickled vegetables to an airtight container. Refrigerate for at least 30 minutes before serving. Store in the fridge for up to 5 days.
- Use as a topping for burgers, tacos, wraps, grilled proteins, or enjoy as a dip with chips.