Ingredients:

  • 2 cups cold-cured dill pickles, diced small (approx. 300g)
  • 2 tbsp reserve pickle brine (30ml)
  • 0.5 cup red bell pepper, finely diced (75g)
  • 0.5 cup English cucumber, finely diced (75g)
  • 1 small jalapeño, seeded and minced (approx. 15g)
  • 0.25 cup red onion, finely minced (40g)
  • 1 clove garlic, pasted or ultra-minced (3g)
  • 1 tbsp fresh lemon juice (15ml)
  • 2 tbsp fresh dill, chopped (2g)
  • 0.25 tsp cracked black pepper (0.5g)

Instructions:

  1. Drain the pickles in a fine-mesh strainer, reserving the brine. Dice the pickles, bell peppers, and cucumber into consistent 1cm cubes to ensure a balanced ratio in every spoonful.
  2. In a mixing bowl, combine the minced red onion, garlic, and jalapeño with the lemon juice and reserved pickle brine. Let this sit for 2 minutes to mellow the raw onion flavor.
  3. Fold in the diced pickles, peppers, cucumber, and fresh dill. Toss gently until the vegetables are evenly coated. Serve immediately while chilled.