Homemade Pickle de Gallo
Updated
Updated
Classic Pico de Gallo gets a fun makeover with dill pickles in this homemade Pickle de Gallo recipe! It comes together in just minutes and is so fresh, healthy, and low calorie. Serve as a dip with tortilla chips, or relish for hot dogs and grilled chicken. If you love traditional pico de gallo and also dill pickles, you will love this salsa.
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5 STAR REVIEWS
Pickle de Gallo is a fresh, zesty, and chunky type of dip and topping that is made from dill pickles, sweet onion, red bell pepper, jalapeño, garlic, and pickle juice. It’s so simple and yet gives such a great boost of flavor to grilled vegetables, chicken, and hot dogs, putting it on the map as an awesome condiment.
More of traditionalist? Don’t miss our authentic Pico de Gallo.
Helpful Tips and Variations
- Dill Pickles. Wouldn’t be Pickle de Gallo without pickles! They’re the star here. For optimal results, use dill pickles. Bread and butter pickles could also be used if that’s all you have.
- Onion and Peppers. I use sweet onion, but red onion could be used instead. I prefer red bell pepper for the color and flavor. Orange would be fine, but I would avoid green, since they’re bitter. Jalapeño peppers provide subtle heat without making the salsa spicy.
- Get a uniform dice. Dice all the vegetables up very small and uniform so the flavors are evenly distributed throughout the salsa, making every bite delicious.
- Play with the ratios. While I wouldn’t eliminate any of the ingredients in this recipe, the amounts can definitely be adjusted to suit your taste. Let it all sit for a bit first though, before tweaking, so you can taste the true flavors.
Pickle de Gallo
Ingredients
- 1 1/2 cups finely diced dill pickles
- 1 cup finely diced sweet onion
- 1 cup finely diced red bell pepper
- 1 large jalapeño pepper, , ribs and seeds removed, finely diced
- 1 clove garlic, , very finely minced
- 3 tablespoons dill pickle juice, (from the jar of pickles)
- 1/4 teaspoon kosher salt, , plus more to taste
Instructions
- Stir together all ingredients in a medium bowl.
- Taste and adjust seasoning, if needed.
- Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!
- Serve immediately or store in an airtight container in the fridge for later.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
How to Store Pickle de Gallo
Pickle de Gallo can be served right away or stored (covered) in the fridge for later. It’s best enjoyed at room temperature, though, so if you won’t be eating it right away, let it sit on the counter for 30 minutes or so before serving. Use a slotted spoon to avoid accumulated juices on the bottom of the bowl. Leftovers should be stored in an airtight container in the fridge and eaten within 4 days.
More Condiments We Love
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So yummy! Though it takes 1.5 hours to chop all the veggies. I also like to add a little extra dull weed and steal the garlic from the pickle jar. I have also made it with tomatoes if I take it to a party.
My family are big pickle lovers but not so much tomato so I was excited to try this – we loved it!
Perfect recipe for a bbq. Good on hot dogs, sausages, burgers or with tortilla chips. Got rave reviews from everyone.
I would love to know if this can be put in a water bath and made shelf stable?
Hi Angie – Although it’s like a relish, it’s meant to be eaten fresh, like pico de gallo and since there’s no brine, I can’t see how this could be canned.
Can this recipe be made in bulk and canned?