Fermented Pickle de Gallo (Pickle Salsa)

If you love pickles and salsa, this one’s for you.

Fermented Pickle de Gallo is a tangy, crunchy, pickle-forward salsa made by fermenting cucumbers, onions, and peppers together, then finishing everything with lime and herbs (after fermentation process). The short fermentation adds extra depth, tangy flavour and lots of gut-healthy benefits that we all love! 

It’s simple to make, beginner-friendly, and a fun way to add more fermented foods into everyday meals. And yes, it also happens to be a perfect snack to set out with tortilla chips for game night 🏈 or a casual get-together.

Ingredients: 

• 4-5 small cucumbers, finely chopped 
  
• ½ medium onion, finely chopped 
  
• ½ red bell pepper, finely chopped 
• 1-2 garlic cloves (amount depends on your love for garlic 🤭), finely chopped 
• Optional: 1 hot pepper (jalapeño or serrano), finely chopped 
• ~1½ tsp fine sea salt
  
  Pro tip: Weigh your chopped vegetables and calculate a 2% salt ratio. For example: 350g vegetables × 0.02 = 7 g salt.

For finishing (add after fermentation):

• Juice of 1 lime
  
• ½ cup fresh cilantro, finely chopped
  
• ½ tsp cumin
  

Tools:

• Single Jar Fermentation Kit
• Pickle Packer
• 24 oz Mason Jar

Instructions:

1. Add the diced cucumbers, onion, peppers and garlic to a bowl (we recommend weighing your veggies to calculate the salt amount). Sprinkle the salt and mix. Leave in the bowl for 30 min so the vegetable juices get released.
2. Next, add your vegetable mix  to a clean Mason jar, leaving about 4 inches (we recommend leaving a bit more headspace for adding the fresh ingredients after the fermentation) of headspace. Pressing everything with the Pickle Packer every few spoonfuls to create more brine.
3. Use a Pickle Pebble to keep everything below the brine. Scoop out any floating food pieces before closing the jar. Close the jar with the Pickle Pipe and Tough Band.
4. Place the jar at room temperature, out of direct sunlight, and let it ferment for 2–4 days.  You’re looking for a light tang, softened onions, and peppers that have mellowed without losing their bite.
5. Once the ferment tastes right to you, remove the Pickle Pebble and Pickle Pipe. Add in the lime juice, cilantro, cumin and any optional ingredients. Put on the Tough Top lid and shake it all to mix. Taste and adjust as needed.

Store in the refrigerator for up to 4 weeks.

How to use it:

• Spoon over tacos, burrito bowls, or grilled veggies
  
• Serve with tortilla chips as an easy appetizer or game-night snack
  
• Add to eggs, avocado toast, burgers, or sandwiches
  

Note: the vegetables should release enough liquid as they sit in salt and you pack them with the Pickle Packer. If they don’t create enough brine to fully cover everything, simply top up with a 2% brine to keep the ferment submerged.