1-First Step: Prep the vegetables Start by cutting the seedless cucumber in half and scraping out the seeds. Then finely dice the cucumber into small, even pieces. Next, finely dice the dill pickles, sweet onion, and red bell pepper. Mince the garlic until it is very fine. If you want heat, mince the jalapeño or habanero as well. Keeping everything close in size helps each spoonful taste balanced.

2-Second Step: Add the seasonings Place the cucumber, dill pickles, onion, bell pepper, garlic, and optional hot pepper into a medium bowl. Sprinkle in the kosher salt. Toss everything together gently so the salt starts drawing out a little moisture and the flavors begin mingling. This is also a good time to taste a tiny piece of cucumber or pickle to see how salty your ingredients already are.

3-Third Step: Pour in the pickle brine Drizzle the 1/2 cup pickle brine over the mixture. Toss again until the liquid coats the chopped vegetables evenly. The brine is what gives Pickle De Gallo its bold, tangy personality, so do not skip it. If you are using especially salty pickles, stir, then taste after a few minutes before deciding whether to add any extra salt.

4-Fourth Step: Chill before serving Cover the bowl tightly and refrigerate for 1 hour before serving. That resting time lets the flavors meld and gives the vegetables a more unified taste. If you are in a hurry, you can serve it sooner, but the flavor is better after chilling. This makes it a handy make-ahead snack for parties, cookouts, and weeknight dinners.

5-Final Step: Serve it your way Spoon your Pickle De Gallo into a serving bowl and bring it to the table with tortilla chips, burgers, grilled fish, or black beans. It also works well on sandwiches, hot dogs, and grain bowls. Since this recipe is naturally vegan and gluten-free, it fits a lot of eating styles without extra work.