Ingredients:

  • 1 1/2 cups Diced dill pickles (Refrigerated brand preferred)
  • 1 cup Diced Persian cucumbers
  • 1/2 cup Diced red bell pepper
  • 1/2 cup Diced red onion
  • 1.5 Jalapeños, de seeded and finely diced
  • 2 cloves Garlic, microplaned
  • 1/4 cup Fresh cilantro, chopped
  • 1/2 cup Grillo's (or similar) pickle brine
  • 1 tbsp White distilled vinegar
  • 1/4 tsp Coarse Kosher salt
  • 1/4 tsp Freshly cracked black pepper

Instructions:

  1. Microplane the garlic. Place the two garlic cloves into your glass mixing bowl. Note: This allows the garlic to start breaking down in the acidic environment immediately.
  2. Add the 1/2 cup pickle brine, 1 tbsp white vinegar, salt, and pepper to the garlic. Whisk until the salt is fully dissolved.
  3. Finely mince the 1.5 jalapeños and add them to the brine. Note: Let them sit for 2 minutes to infuse the liquid with heat.
  4. Dice the red onion into 1/4 inch pieces and submerge them in the brine. Wait 3 minutes until the onion loses its harsh bite.
  5. Dice the dill pickles and Persian cucumbers into uniform 1/4 inch cubes. Note: Consistency here ensures every bite has an even ratio of salt and freshness.
  6. Dice the red bell pepper to the same size as the cucumbers and add to the bowl.
  7. Fold in the 1/4 cup of chopped cilantro gently.
  8. Stir everything together until every vegetable is glistening with brine.
  9. Cover and refrigerate for at least 30 minutes. Wait until the flavors have unified and the color deepens.