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
Savory Vegetable Stir-Fry
Yellow squash, zucchini, carrots, and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!
Marinated Mozzarella Balls
Marinated mozzarella balls take advantage of the fact that mozzarella balls are creamy, and somewhat neutral flavored. They're just waiting for a zingy herb-packed marinade to turn them into one of the easiest and tastiest appetizers ever.
Pressure Cooker Beef Chili
When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!