Name: Dill Pickle Salsa
Ingredients: 3-4 pickles (from the jar), finely chopped; 1-2 tablespoons pickle brine; 2 medium tomatoes, diced; 1/4 white onion, finely chopped; 1 small jalapeño, seeded and minced (optional for heat); 1 tablespoon fresh dill, chopped; 1 tablespoon fresh parsley or cilantro, chopped (optional); Salt and pepper, to taste

Ingredients

Scale

3–4 pickles (from the jar), finely chopped
1–2 tablespoons pickle brine
2 medium tomatoes, diced
1/4 white onion, finely chopped
1 small jalapeño, seeded and minced (optional for heat)
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley or cilantro, chopped (optional)
Salt and pepper, to taste

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Instructions

Prep the ingredients: Finely chop the pickles, tomatoes, onion, and jalapeño.
Combine in the jar: Add all the chopped ingredients, fresh dill, and parsley/cilantro (if using) directly into pickle jar. (Should have about 2 tablespoons of pickle brine left in the jar.)
Shake it up: Secure the lid and shake the jar well to mix everything together. Taste and adjust seasoning with additional salt and pepper, if needed.
Chill and serve: Let the jar sit in the fridge for 15-20 minutes to allow the flavors to meld. Serve straight from the jar with tortilla chips, or use as a topping for grilled fish, burgers, or tacos.