Ingredients
Equipment
Method
From-Scratch:
- Prep: Finely chop 1 cup cucumber, ½ cup yellow onion, and ½ cup red bell pepper. Finely dice 1 jalapeño and 1 habanero (if using). Mince 2 cloves garlic.
- In a saucepan, whisk together 1 cup white vinegar, 1 cup water, and 1 tbsp salt. Heat over medium until it starts to simmer, then remove from heat. Let the brine cool completely.
- Once the brine is cool, add the chopped cucumbers, onion, bell pepper, jalapeño, habanero, and garlic to a bowl or glass jar. Pour the brine over the top, making sure the veggies are fully submerged. Stir well.
- Cover and let the salsa sit for at least 30 minutes before serving. The flavors get better the longer it sits!
- Serve fresh or store in a glass jar in the fridge for up to 5 days.
Shortcut:
- Prep: Finely chop the pickles from 1 container of Grillo’s Pickles. Finely chop ½ cup yellow onion and ½ cup red bell pepper. Finely dice 1 jalapeño and 1 habanero (if using). Mince 2 cloves garlic.
- In a bowl, mix the chopped pickles, onion, bell pepper, jalapeño, habanero, and garlic.
- Pour in some of the existing pickle brine from the container. Stir well and let it sit for at least 30 minutes before serving.
Notes
Make It Milder: Remove the seeds from the jalapeño and habanero, or just use jalapeño for less heat.
Speed Up the Pickling Process: If making from scratch, heating the vinegar, water, and salt until it simmers helps the veggies absorb the brine more quickly. Just be sure to let it cool completely before adding the vegetables to keep them crisp.