Ingredients:

  • 1 cup (150g) dill pickles, finely diced
  • 1 cup (150g) English cucumber, finely diced
  • 1/2 cup (75g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 2 tbsp (20g) fresh jalapeño, minced
  • 1 clove (5g) garlic, grated or minced
  • 2 tbsp (30ml) fresh lime juice
  • 2 tbsp (5g) fresh dill, chopped
  • 1/4 tsp (1.5g) sea salt
  • 1/8 tsp (0.5g) cracked black pepper

Instructions:

  1. Dice the dill pickles, English cucumber, red bell pepper, and red onion into uniform 1/4-inch cubes.
  2. In a medium mixing bowl, combine the diced vegetables with 2 tbsp minced jalapeño and 1 clove grated garlic. Fold the ingredients gently using a spatula to avoid bruising the cucumber.
  3. Drizzle 2 tbsp fresh lime juice over the mixture and sprinkle in 2 tbsp chopped fresh dill, 1/4 tsp sea salt, and 1/8 tsp cracked black pepper. Toss once until the vegetables are lightly coated.