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. 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. 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. 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. 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.