Ingredients:

  • 1 cup (240ml) white vinegar
  • ½ cup (100g) granulated sugar
  • 1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
  • 1 teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 1 bay leaf
  • 1 cup (approx. 2 medium) diced white onion
  • 1 cup (approx. 2 medium) diced Roma tomatoes, seeded
  • 1 cup (approx. 2 medium) diced pickled jalapenos, with some of the brine
  • ½ cup (loosely packed) chopped fresh cilantro
  • ¼ cup (approx. 2) diced red bell pepper
  • ¼ cup lime juice, freshly squeezed (from about 2 limes)
  • Optional: 1 clove garlic, minced

Instructions:

  1. Combine vinegar, sugar, salt, cumin seeds, peppercorns, and bay leaf in a saucepan. Bring to a simmer, stirring until sugar and salt dissolve. Simmer for 2-3 minutes. Remove from heat and let cool slightly (about 10 minutes).
  2. Place the diced onion in a mixing bowl.
  3. Pour the slightly cooled brine over the diced onion, ensuring it's mostly submerged. Allow to sit for at least 30 minutes, stirring occasionally.
  4. While the onion pickles, dice the tomatoes, pickled jalapenos, red bell pepper, chop the cilantro, and mince garlic (if using).
  5. Drain the pickled onion (discarding the bay leaf and peppercorns). Add the drained pickled onion, tomatoes, jalapenos (with some of the brine), cilantro, red bell pepper, minced garlic (if using), and lime juice to the mixing bowl.
  6. Gently toss all ingredients to combine. Taste and adjust seasoning, if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Serve chilled as a condiment with your favorite dishes. This zesty pickle de gallo is perfect with tacos!