Description
A zesty and refreshing Dill Pickle Salsa made with cucumbers, dill pickles, sweet onion, bell pepper, garlic, and a tangy pickle brine base. This no-cook salsa is perfect as a snack or condiment and can be customized with jalapeño or habanero for heat.
Ingredients
Scale
Main Ingredients
- 1 seedless cucumber, cut in half, seeds scraped out, finely diced or pulsed in the food processor
- 1 cup dill pickles, finely diced (about 4 whole pickles)
- 1/2 cup sweet onion, finely diced
- 1/2 red bell pepper, stem and seeds removed, finely diced or pulsed in the food processor
- 1 clove garlic, peeled and finely minced
- 1/2 teaspoon kosher salt
- 1/2 cup pickle brine
Optional Ingredients
- 1 teaspoon fresh jalapeño, minced, or more to taste
- 1/2 teaspoon fresh habanero, minced, or more to taste
Instructions
- Combine Ingredients: Toss together the cucumbers, dill pickles, sweet onions, red bell pepper, garlic, hot peppers if using, and kosher salt in a large bowl until well mixed.
- Add Pickle Brine: Drizzle the pickle brine over the combined mixture and toss again to evenly coat all the ingredients with the brine.
- Chill and Marinate: Cover the bowl tightly and refrigerate for one hour to allow the flavors to meld and intensify before serving.
Notes
- For the best texture, use seedless cucumber or remove seeds carefully to avoid excess moisture.
- Adjust the amount of jalapeño or habanero to control the heat level according to your preference.
- Use kosher salt for balanced seasoning, but regular salt can be substituted.
- Refrigerate the salsa for longer than one hour if a stronger pickle flavor is desired.
- This salsa pairs well with chips, tacos, grilled meats, or as a tangy topping for sandwiches.
Nutrition
- Serving Size: 1/4 cup
- Calories: 25 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
