Pickle de Gallo Dill Salsa (Print Version)

Crisp cucumber, dill pickles, onion, and peppers meld in a zesty, crunchy salsa with vibrant flavor.

# Ingredients:

→ Fresh Vegetables

01 - 1 seedless cucumber, halved, seeds removed, finely diced
02 - 1/2 red bell pepper, stem and seeds removed, finely diced
03 - 1/2 cup sweet onion, finely diced
04 - 1 clove garlic, peeled and finely minced

→ Pickle Components

05 - 1 cup dill pickles, finely diced (approximately 4 whole)
06 - 1/2 cup pickle brine

→ Seasoning

07 - 1/2 teaspoon kosher salt

→ Optional Ingredients

08 - 1 teaspoon fresh jalapeño, minced (adjust to taste)
09 - 1/2 teaspoon fresh habanero, minced (adjust to taste)

# Instructions:

01 - Mix cucumber, dill pickles, sweet onion, red bell pepper, garlic, and any preferred hot peppers with the kosher salt in a large bowl.
02 - Pour the pickle brine evenly over the vegetable mixture and gently toss until well coated.
03 - Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavours to meld before serving.

# Notes:

01 - For a milder salsa, omit habanero and jalapeño, or increase for additional heat as desired.

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