Pickle De Gallo: Briny & Crisp Salsa

Ingredients

• 2 cups (300g) Cold-cured Dill Pickles, finely diced
• 1/4 cup (60ml) Reserved Pickle Brine
• 1/2 cup (75g) English Cucumber, deseeded and finely diced
• 1/2 cup (75g) Red Onion, finely minced
• 1/2 cup (75g) Red Bell Pepper, finely diced
• 1 small Jalapeño, seeded and minced
• 2 cloves Garlic, microplaned or grated into a paste
• 1/4 cup (10g) Fresh Dill, finely chopped
• 1/2 tsp (3g) Sea Salt
• 1/4 tsp (1g) Coarsely Ground Black Pepper

Instructions

1. 1

   Dice the refrigerated pickles into uniform 1/4-inch pieces. Place them in a fine-mesh sieve over a bowl for 2 minutes to drain excess moisture, ensuring the salsa remains chunky and crisp.

2. 2

   In a non-reactive glass mixing bowl, combine the minced red onion, grated garlic paste, and 1/4 cup of reserved pickle brine. Let the mixture macerate for 3 minutes to mellow the onion's sharp sulfurous bite.

3. 3

   Add the drained pickles, diced cucumber, red bell pepper, minced jalapeño, and fresh dill to the bowl. Toss gently with a silicone spatula until all ingredients are evenly distributed and glistening.

4. 4

   Taste the salsa and season with sea salt and black pepper as needed, noting that the salinity will vary based on the specific brand of pickles used.