This copycat pickle de gallo is my version of the popular pickle-based pico de gallo, and it is the perfect topping for pulled pork tacos, fish tacos, to serve with barbecued ribs, or as a dip for tortilla chips. This may sound odd, but I like to dress up my cottage cheese with it. The possibilities are endless.
Ingredients
- 1.5 spears pickles , such as Claussen,
- 0.25 pounds mini bell peppers
- 1 jalapeno
- 2 tablespoons red onion
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 0.25 teaspoons kosher salt
Instructions
-
1
Gather all ingredients
-
2
Combine pickles, mini bell peppers, jalapeno, red onion, lemon juice, dill, and salt in a large bowl.
-
3
Cover and refrigerate for a minimum of 1 hour before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
The French Bread
This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!
Originals Oven Roasted Chicken Salad Mason Jar
Prep for the workweek with the Mason Jar Chicken Salad--an easy way to save on carbs and cash.
Roasted Golden Beet Hummus
Golden beets are slightly sweet and really enhance the flavor of hummus. Typically made with chickpeas, this hummus gets its incredibly creamy texture from white beans. Optional garnishes include a drizzle of olive oil and a dash of paprika or some pomegranate arils. Serve with raw veggies or pita chips.