Pickle of the Rooster
A bright, crunchy, and tangy no-cook condiment perfect for tacos, nachos, or as a snack dip, made in under 10 minutes.
Ingredients
Main Ingredients
- 2 cups pickles, diced (dill or bread-and-butter style) Drain if very briny
- 1 medium onion, diced (red onion gives color and milder bite)
- 1 medium tomato, diced (use roma or vine-ripened)
- 1 jalapeño, seeded and diced (leave seeds in for more heat)
- 1/4 cup fresh cilantro, chopped Flat-leaf gives the best flavor
- 1 lime Juice of 1 lime (about 1–2 tablespoons)
- Salt to taste
Instructions
Preparation
- Dice the pickles, onion, tomato, and jalapeño into roughly uniform small pieces.
- Place the diced ingredients in a mixing bowl and add the chopped cilantro.
- Squeeze the juice of one lime evenly over the mixture.
- Season with salt to taste and toss gently until everything is coated.
- Let the mixture sit for 5–10 minutes if you have time to let flavors meld; otherwise, serve immediately.
Serving
- Serve straight from the bowl as a dip, or spoon it over tacos, nachos, grilled fish, or burgers.
Notes
Substitutions: If you prefer less vinegar, swap half the pickles for diced cucumber and add a teaspoon of pickle brine instead. If you don’t like cilantro, use flat-leaf parsley or a mix of parsley and a little chive.