Pickle de Gallo brings that sharp, crunchy bite I want when lunch feels a little too plain. The first spoonful hits with cold dill pickles, sweet pepper, onion, and a gentle chile kick. Then the brine pulls everything together. I love setting a bowl beside chips and watching everyone keep reaching back for another scoop.
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Why You’ll Love This Pickle de Gallo Recipe
This Pickle de Gallo recipe gives you big flavor with only a few ingredients. It tastes crisp, tangy, briny, fresh, and mildly spicy.
Also, prep takes just 15 minutes. The refrigerator handles the rest while the flavors mingle for 2 hours.
You can serve it as a lunch dip or spoon it over sandwiches, burgers, tacos, and sliders. In fact, one batch makes 6 servings, so you have plenty for sharing.
What Is Pickle de Gallo?
Pickle de Gallo takes the chunky style of pico de gallo and swaps tomatoes for dill pickles. As a result, you get plenty of crunch with a salty, tangy pickle flavor.
Meanwhile, onion and red bell pepper add sweetness and texture. Fresh chile adds mild heat, while garlic and pickle brine give every bite more punch.
Prep time: 15 minutes
Marinating time: 2 hours
Total time: 2 hours 15 minutes
Servings: 6
Pickle de Gallo Ingredients
You need 24 ounces baby dill pickles, about 10 pickles, finely diced. Also, grab 1/2 sweet yellow onion and 1 seeded red bell pepper, both finely diced.
Next, add 2 tablespoons pickle brine, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1 finely diced serrano or jalapeño pepper.
Choosing the Best Dill Pickles
Baby dill pickles work especially well because they bring firm texture and plenty of dill flavor. However, dill pickle spears work too.
Most importantly, choose pickles that still have a good snap. Softer pickles can make the finished mixture feel less fresh.
Jalapeño vs. Serrano Pepper
Jalapeño gives Pickle de Gallo a familiar green chile flavor with manageable heat. Serrano usually brings a sharper kick.
Therefore, choose the pepper that fits your table. You can also remove the seeds and inner ribs if you want gentler heat.
Easy Ingredient Substitutions
You can swap baby dills for dill pickle spears without changing the basic method. Likewise, you can switch between serrano and jalapeño.
However, keep the dill pickle base because it gives this salsa its defining tang and crunch.
How to Make Pickle de Gallo
The actual mixing takes only minutes. However, give the mixture at least 2 hours in the refrigerator before serving.
Finely Dice the Pickles and Vegetables
First, finely dice the pickles, sweet onion, red bell pepper, and chile. Aim for small pieces that fit easily onto a tortilla chip.
Also, keep the pieces close in size. That way, every scoop carries a little pickle, pepper, onion, and chile.
Mix Everything With Pickle Brine and Seasonings
Next, place the diced ingredients in a bowl. Add the pickle brine, minced garlic, and kosher salt.
Then, stir thoroughly until the brine coats everything. The mixture should look colorful, chunky, and juicy without turning soupy.
Refrigerate for at Least 2 Hours
Cover the bowl and refrigerate it for at least 2 hours. During that time, the onion softens slightly and the garlic settles into the briny mixture.
For deeper flavor, make Pickle de Gallo several hours ahead. Better yet, prepare it the day before you need it.
Stir and Serve
Finally, give everything another good stir before serving. The brine settles at the bottom, so this last stir spreads the flavor around again.
Then, spoon it into a serving bowl and serve it cold.
Tips for the Best Pickle de Gallo
A few small details make a noticeable difference here. Fortunately, none require extra cooking or special equipment.
Keep the Ingredients Small and Evenly Diced
Small pieces make Pickle de Gallo easier to scoop and spread. Plus, an even dice gives you several flavors in every bite.
Therefore, take a little extra time with your knife. You want chunky salsa, not large pickle pieces.
Adjust the Heat to Your Taste
Start with jalapeño if you prefer mild heat. However, serrano works well when you want more chile character.
You can also start with less pepper and add more after tasting. Pickles already bring plenty of personality, so the chile does not need to overpower them.
Make It Ahead for More Flavor
Two hours gives the ingredients enough time to come together. However, several hours creates a stronger, more developed flavor.
As a result, this recipe works nicely for parties, cookouts, or lunch prep when you want to finish the chopping early.
What to Serve With Pickle de Gallo
This chunky pickle salsa works with much more than chips. In fact, its acidity cuts through rich meats and creamy sandwich fillings especially well.
Serve It as a Dip
Serve Pickle de Gallo cold with tortilla chips or crisp crackers. The salty crunch of the chips works beautifully with the cool pickle mixture.
Also, set it out beside other salsas when you want a fun contrast to tomato based dips.
Add It to Burgers, Hot Dogs, and Sandwiches
Spoon it onto burgers or hot dogs anywhere you would normally add relish. However, expect more crunch and fresh vegetable texture.
It also wakes up deli sandwiches. Likewise, the dill flavor pairs naturally with creamy fillings and savory meats.
Use It on Tacos, Sliders, and Chili
Try a spoonful over carne asada, carnitas, or birria tacos. The briny acidity cuts through rich meat while the pepper adds fresh crunch.
Meanwhile, pile it onto pulled pork sliders or chili. That cool, tangy bite makes heavier lunch dishes feel brighter.
How to Store Pickle de Gallo
Transfer leftovers to a covered container and keep them refrigerated. Also, stir the mixture before serving again because some brine may collect at the bottom.
How Long Does Pickle de Gallo Last?
Keep leftover Pickle de Gallo refrigerated for about 3 to 4 days. For the best texture, enjoy it while the vegetables still taste crisp.
Can You Make Pickle de Gallo Ahead of Time?
Yes. In fact, making it ahead gives the garlic, chile, onion, and pickle brine more time to mingle.
Prepare it several hours ahead or up to a day before serving. Then, stir it well just before you bring it to the table.
Nutrition per serving: 29 calories, 6 g carbohydrates, 1 g protein, 1 g fat, 0.1 g saturated fat, 0.2 g polyunsaturated fat, 0.01 g monounsaturated fat, 1,153 mg sodium, 212 mg potassium, 2 g fiber, 4 g sugar, 847 IU vitamin A, 30 mg vitamin C, 72 mg calcium, and 0.4 mg iron.
Frequently Asked Questions
What is pickle de gallo?
Pickle de gallo is a chunky pickle based variation of pico de gallo. It combines diced dill pickles, onion, bell pepper, chile, garlic, pickle brine, and salt for a crisp, tangy salsa.
What do you eat pickle de gallo with?
You can eat it with tortilla chips or crackers. Also, spoon it onto burgers, hot dogs, sandwiches, pulled pork sliders, tacos, or chili.
What is an Arabic pickle?
The term Arabic pickle can describe several Middle Eastern pickled vegetables rather than one specific recipe. Depending on the preparation, cooks may pickle cucumbers, turnips, peppers, or other vegetables in a salty, tangy brine.
What exactly is pickle salsa?
Pickle salsa uses chopped pickles as a main ingredient and combines them with vegetables and seasonings. In this Pickle de Gallo, dill pickles replace the tomatoes you would usually find in pico de gallo.
More Such Recipes
- Savory dill pickle chicken salad
- Quick cucumber and onion vinegar pickles
- Fresh and spicy peach salsa
- Fresh black bean and corn salsa
- Authentic Mexican street tacos
- Big Mac salad with dill pickles
Final Thoughts
Pickle de Gallo turns a jar of dill pickles into something fresh, crunchy, and surprisingly useful. Moreover, you only need 15 minutes of hands on prep.
Make it early, give it time to chill, and stir it before serving. Then, grab the chips or pile a generous spoonful onto lunch and enjoy that crisp, briny kick.
For more lunch and snack inspiration from Kai Recipes, you can also follow along on Pinterest and Facebook.
Print
Pickle de Gallo Recipe : Easy, Tangy and Delicious
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Pickle de Gallo is a crisp, tangy, pickle-based twist on pico de gallo made with dill pickles, sweet onion, red bell pepper, chile, garlic, and pickle brine. Serve it cold with tortilla chips or use it as a bright, briny topping for burgers, hot dogs, sandwiches, tacos, sliders, and chili.
Ingredients
24 ounces baby dill pickles, finely diced, about 10 baby dill pickles
1/2 sweet yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 serrano pepper or jalapeño pepper, finely diced
2 tablespoons pickle brine from the jar
1 garlic clove, minced
1/2 teaspoon kosher salt
Instructions
1. Combine the finely diced pickles, sweet yellow onion, red bell pepper, serrano or jalapeño pepper, pickle brine, minced garlic, and kosher salt in a bowl.
2. Mix everything thoroughly until the ingredients are evenly combined.
3. Cover the bowl and refrigerate for at least 2 hours so the flavors can blend.
4. Stir the Pickle de Gallo well again before serving.
5. Serve cold with tortilla chips or crackers, or spoon it over burgers, hot dogs, sandwiches, pulled pork sliders, chili, carne asada tacos, carnitas tacos, or birria tacos.
Notes
Dill pickle spears can replace the baby dill pickles.
Either serrano or jalapeño pepper works well. The chile adds extra flavor and mild heat.
For a stronger, more developed flavor, prepare the mixture several hours or up to one day ahead.
Keep leftovers covered and refrigerated for about 3 to 4 days.
For the best texture, finely dice the pickles and vegetables into small, evenly sized pieces.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch Recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 29
- Sugar: 4 g
- Sodium: 1153 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.21 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g