Wash all vegetables thoroughly under cold water. Slice the cucumbers, onion, and garlic as small as possible, ensuring even mixing, about 1/4 inch in size.

Remove seeds from the red and white bell peppers, then finely chop them into small pieces, approximately 1/4 inch.

Dice the large ripe tomato into small cubes, discarding excess seeds and moisture.

Finely chop the hamburger pickles and pickled spring onions.

In a large mixing bowl, combine all the freshly chopped vegetables, adding in your cilantro and jalapeño.

Cover your bowl and place it in the refrigerator for at least 30 minutes.

When ready to serve, take your Homemade Pickle de Gallo out of the fridge and give it a gentle stir.