If you’re a fan of bright, tangy flavors with just the right amount of crunch, I absolutely love sharing this **Pickle de Gallo Recipe** with friends because it’s a simple, fresh twist on classic pico de gallo that brings the zing of pickles right to your table. You’ll find that it’s perfect on burgers, sandwiches, or even as a snack that lights up your taste buds instantly. Stick with me—I’ll walk you through how to get this just right!
Why You’ll Love This Recipe
- Super Simple Ingredients: You only need a handful of fresh, easy-to-find ingredients to whip this up.
- Tangy & Refreshing Flavor: The pickle brine adds a unique tang that your regular pico de gallo just can’t match.
- Versatile Use: It’s an awesome topping for burgers, sandwiches, and even grilled meats.
- Make-Ahead Friendly: It marinates in the fridge, so flavors deepen while you go about your day.
Ingredients You’ll Need
Each ingredient in this Pickle de Gallo Recipe brings a bright, crisp note that makes every bite pop. Look for fresh produce and good-quality baby dill pickles, and you’ll be halfway to perfection already.
- Baby dill pickles: Make sure they’re fresh and firm, not soggy—this is the star that delivers the signature tang and crunch.
- Sweet yellow onion: Adds a mellow sweetness that balances the pickle’s tartness perfectly.
- Red bell pepper: Gives a hint of sweetness and beautiful color—choose a firm, bright one.
- Pickle brine: It’s pure magic here, enhancing the flavor without extra fuss.
- Garlic clove: Fresh garlic adds just the right bit of pungency—don’t skip it!
- Kosher salt: Essential for bringing all those flavors together.
- Serrano or jalapeño pepper: For a little heat—adjust to your spice tolerance!
Variations
I love that this Pickle de Gallo Recipe is super flexible. Over time, I’ve played around with a few twists—you should feel free to customize it to what you like or what you’ve got in the fridge!
- Add Fresh Herbs: I sometimes stir in chopped cilantro or fresh dill to boost the herbal notes and bring added freshness.
- Mild Version: If you’re not a huge fan of spice, swapping jalapeño for a milder pepper keeps things nice and approachable.
- Extra Crunch: I’ve tossed in diced cucumber before for an even crunchier bite, which is fantastic on hot summer days.
- Use Different Pickles: Experiment with bread-and-butter pickles or spicy pickles for unique flavor profiles.
How to Make Pickle de Gallo Recipe
Step 1: Finely Dice Ingredients
Start by finely dicing about 10 baby dill pickles—this is the heart of your dish, so take your time chopping them evenly to get consistent texture. Next, finely dice your half sweet yellow onion and one red bell pepper, making sure no large chunks overpower the delicate blend. Lastly, finely chop your serrano or jalapeño pepper; if you’re sensitive to heat, remove the seeds to tone it down. Mince one garlic clove as well.
Step 2: Combine and Stir
In a mixing bowl, add the diced pickles, onion, red bell pepper, minced garlic, and pepper. Pour in two tablespoons of the pickle brine from the jar, which adds a bright tang you won’t want to miss. Sprinkle on half a teaspoon of kosher salt and give everything a good mix until well combined. This step evenly distributes your flavors.
Step 3: Marinate for Perfection
Cover the bowl and pop it into the fridge for at least 2 hours. I promise—it’s worth the wait! The veggies soak up the briny goodness, softening just a bit while keeping that signature crisp bite. Before you serve, give it a quick stir to freshen up the flavors.
Pro Tips for Making Pickle de Gallo Recipe
- Pickle Selection Matters: I learned that using baby dill pickles with firm texture makes the biggest flavor difference compared to softer or overly vinegary ones.
- Chop Consistently: Keeping the dice small and uniform helps the flavors marry beautifully and makes it easier to spoon out evenly.
- Marinate for at Least 2 Hours: Giving the mixture time to rest in the fridge lets the veggies soak up the brine, balancing acidity and sweet notes perfectly.
- Balance Heat Carefully: I avoid overpowering the dish by reserving some of the jalapeño for garnish, adding spice gradually.
How to Serve Pickle de Gallo Recipe
Garnishes
I personally like to add a little fresh cilantro or chopped green onions on top, which adds a pop of color and freshness that makes the Pickle de Gallo look as good as it tastes. A squeeze of fresh lime juice on the side is the cherry on top.
Side Dishes
This goes hand-in-hand with anything grilled. My go-to is slapping it on juicy cheeseburgers or alongside hot dogs. It also complements smoked brisket or grilled chicken really well. If you’re at a picnic, serve it with tortilla chips for a snack everyone will be reaching for.
Creative Ways to Present
For special get-togethers, I like serving Pickle de Gallo in small glass bowls or mini mason jars with tiny spoons, so guests can customize their toppings. Another fun idea is layering it inside clear wraps to make vibrant, crunchy sandwiches that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, but it’s best to enjoy it within a few days so your veggies keep their crunch.
Freezing
I don’t recommend freezing Pickle de Gallo because the fresh vegetables lose their crispness and texture once thawed. It’s best to make it fresh or store in the fridge for quick use.
Reheating
This recipe is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. Just take it out of the fridge about 15 minutes before serving to let it warm slightly and release its flavors.
FAQs
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What makes Pickle de Gallo different from regular pico de gallo?
Pickle de Gallo swaps out the traditional fresh tomatoes for finely diced baby dill pickles, and it includes pickle brine to add an extra tangy kick. This creates a more vinegary, crunchy, and zesty profile that’s a fun twist on the classic fresh salsa.
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Can I use regular pickles instead of baby dill pickles?
You can, but baby dill pickles are preferred because of their size and crisp texture. If using regular pickles, be sure to drain them well and chop finely, but expect a looser, less uniform salsa.
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How spicy is the Pickle de Gallo Recipe?
The heat level depends on your choice of serrano or jalapeño and how much you use. You can easily adjust the spice by using less pepper or removing the seeds before dicing for a milder version.
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Can I make this recipe ahead of time?
Absolutely! In fact, I recommend making it at least 2 hours ahead so the flavors meld perfectly. It stores well in the fridge for a couple of days, making it ideal for prepping ahead for parties or cookouts.
Final Thoughts
This Pickle de Gallo Recipe has become a favorite in my kitchen because it’s so quick, fresh, and full of bold flavor with minimal effort. I love surprising my family with this unexpected twist on a classic topping, and it always sparks a lot of “What’s in this?” questions. Go ahead and give it a try—you might just discover your new go-to condiment for everything from burgers to snacks. Trust me, once you make this, you’ll find yourself reaching for pickles in a whole new way!
Print
Pickle de Gallo Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Description
Pickle de Gallo is a fresh and tangy twist on traditional pico de gallo, using finely diced baby dill pickles instead of tomatoes. This crisp, flavorful salsa combines pickles, onion, bell pepper, and serrano pepper for a zesty condiment perfect for burgers, hot dogs, sandwiches, or as a refreshing snack.
Ingredients
Pickle de Gallo Ingredients
- 24 ounces baby dill pickles, finely diced (about 10 baby dill pickles)
- ½ sweet yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 2 tablespoons pickle brine (from the jar)
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- 1 serrano pepper or jalapeno pepper, finely diced
Instructions
- Combine Ingredients: In a mixing bowl, add the finely diced baby dill pickles, half of a sweet yellow onion, diced red bell pepper, minced garlic clove, kosher salt, finely diced serrano or jalapeno pepper, and 2 tablespoons of pickle brine. Stir them together thoroughly until all components are evenly combined.
- Marinate: Cover the mixing bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld. Before serving, give the mixture another good stir.
Notes
- This pickle de gallo is wonderfully crisp, fresh, and tangy, making it an ideal topping for burgers, hot dogs, and sandwiches.
- Adjust the serrano or jalapeno pepper amount to control the heat level according to your preference.
- Use the video demonstration to see exactly how to prepare this refreshing salsa in your kitchen.
- Marinating is key to developing the rich, balanced flavors, so don’t skip the resting time.
Nutrition
- Serving Size: 1 serving
- Calories: 29 kcal
- Sugar: 4 g
- Sodium: 1153 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.21 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
