This tangy and zesty Pickle de Gallo is so fresh and delicious and its piquant pickle flavor works for everything from a savory topping, sauce, filling, or just as a “salsa snack” with some chips. It’s a fun twist on fresh salsa recipes. And it is worth the chopping, trust me.
Why This Recipe Works
- I love any opportunity to use fresh ingredients for a recipe. And this is SO fresh and delicious.
- This recipe acts as a topping, sauce, salsa and filling all at once.
- Cater the spice to your liking. Go super mild or super spicy!
- It’s worth the chopping, promise.
- Prep and store in your fridge for the week.
If you’re as enthusiastic about pickles as I am, then this Pickle de Gallo is the recipe for you. It’s fresh and delicious, tangy and tasty! And you can cater the spices to your liking: go mild and make it as is or go wild and make it super spicy! It’s made with lots of delicious, garden-fresh ingredients – which I always love! – like tangy dill pickles,and sweet onions. fresh jalapeño,
This non-traditional pico de gallo has a tangy twist and is the perfect snack or topping for chicken, fish, or pork. It’s also great as a filling in wraps or burritos, and is simply sublime as a simple salsa-style dip with your favorite chips. This is no simple relish, this, is Pickle de Gallo.
Pickle de Gallo Ingredients
Use fresh ingredients for the best tasting results. There’s a lot of chopping. But trust, it is worth it!
Whole baby dill pickles – Chop them up to small dice. Don’t forget to reserve ¼ cup of brine.
Cucumber – Peel, then finely chop. Leave the seeds in or remove them. Check out my tutorial about how to cut cucumbers for salad.
Yellow or orange bell pepper – Finely chop any color bell pepper. Red or green bell peppers taste just as great, but if you want to make the rainbow complete go with yellow or orange!
Tomato – Any type of tomatoes work. You’ll want approximately 1 cup total chopped, or a can of diced tomatoes is a great substitute.
Red onion – This type of onion adds a zing to the recipe. For a milder recipe, use white onion or yellow onion.
Fresh garlic – Fresh minced garlic can be substituted for 1 teaspoon of garlic powder.
Jalapeno pepper – This will add some spice! Omit entirely for a milder recipe. Use half of a pepper for a moderately spicy recipe.
Fresh dill – You can use freeze-dried dill as an alternative.
Pickle brine – Straight from the pickle jar.
Olive oil
Lime juice – Go fresh!
Seasonings – Salt and pepper. Want to make it even spicier? Add a pinch of cayenne pepper!
How to Make Fresh Pickle de Gallo
Once you have all your ingredients chopped, this recipe comes together so quickly. Just combine, stir, and refrigerate.
Step 1. Combine all ingredients in a large mixing bowl.
Step 2. Stir until well combined.
Step 3. Cover and refrigerate until ready to serve!
Recipe Notes & Tips
- Use your favorite crunchy dill pickles.
- Don’t forget to reserve some of the pickle brine!
- Fresh dill works the best for this recipe. If you can’t find fresh, try to use freeze-dried dill. It’s much closer to the flavor of fresh dill than regular dried dill.
- You can omit or use half the jalapeno if you want the end results less spicy. If you want this pickle salsa really spicy, add an extra jalapeno or use a hotter pepper choice like habanero peppers.
- You can also use some cayenne pepper or red pepper flakes to add more heat.
- The fresh garlic can be replaced with garlic powder. If you are using garlic salt, reduce the amount of salt called for in the recipe.
- For a milder onion flavor, sub the red onion for white onions or yellow onion. Even green onions will work.
- Use any type of cucumber. I like English cucumber best. Check out my tutorial about how to cut cucumbers for salad.
- Use any type of tomato. You can even use diced tomatoes from a can.
- Use green or red bell pepper in place of yellow or orange.
- Let the finished recipe sit for a while in the fridge so the flavors really have a chance to come together.
- Do not freeze leftovers.
What Do You Eat Pickle de Gallo With
One of the many great things about this recipe is how versatile it is.
- Use as a topping or side for Chicken Tenders or Grilled Chicken, Pork Chops or Pork Tenderloin.
- It makes a great Burrito or Wrap Filling. I love adding it to my Crispy Chicken Wrap.
- Two words: Pickle Bruschetta.
- It’s a scrummy Salsa Dip for any variety of potato chips, pita chips, tortilla chips, pretzels, or more veggies.
- This Pickle de Gallo goes great on or next to hamburgers and hot dogs, chicken sandwiches, Sloppy Joes, and so much more!
How to Store Pickle de Gallo
Store leftovers in an appropriately sized airtight container in the fridge for up to 7 days.
Can You Freeze Pickle de Gallo
Technically yes, but NO. Freezing pickle de gallo (or pickles or cukes in general) will create limp, watery results. As the pickles freeze and the water in them expands, shards of ice form that rupture the cellular wall structure of the pickles. Only refrigerate this Pickle de Gallo.
Hamburger Pickles vs Dill Pickles
Hamburger pickles” basically just define any type of pickle that you could put on a hamburger. Dill is usually the most popular, but a “hamburger pickle” can also be sweet pickles or a “bread and butter” pickle. They can be chips, flats (sometimes called “stackers”), spears, etc.
Dill Pickles are cucumbers that are fermented primarily with dill. Dill pickles, in all their shapes, are the most popular pickle to be used on or with hamburgers.
How To Freeze Fresh Dill
Fresh dill freezes great! Just follow these simple tips.
- First, wash the sprigs of dill and dry them really well, Lay the dill flat on a baking sheet and place in the freezer for a few hours, then transfer to a freezer safe bag for storage.
- You can also chop dill and freeze it in ice cube trays with a small amount of water.
- Use the frozen dill within 3-4 months
More Recipes for Pickle Lovers
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Pickle de Gallo Recipe
Ingredients
- 16 oz whole baby dill pickles finely chopped (reserve ¼ cup of brine)
- 1 cucumber finely chopped
- 1 yellow or orange bell pepper finely chopped
- 1 tomato chopped
- 1 red onion finely chopped
- 3 cloves garlic minced
- 1 jalapeno pepper minced (optional)
- 1 tbsp fresh dill chopped
- 1/4 cup pickle juice from the pickle jar
- 1/4 cup olive oil
- 1 lime juiced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Combine all ingredients in a large mixing bowl. Stir until well combined. Cover and refrigerate until ready to serve!
Notes
- Use your favorite crunchy dill pickles.
- Don’t forget to reserve some of the pickle brine!
- Fresh dill works the best for this recipe. If you can’t find fresh, try to use freeze-dried dill. It’s much closer to the flavor of fresh dill than regular dried dill.
- You can omit or use half the jalapeno if you want the end results less spicy. If you want this pickle salsa really spicy, add an extra jalapeno or use a hotter pepper choice like habanero peppers.
- You can also use some cayenne pepper or red pepper flakes to add more heat.
- The fresh garlic can be replaced with garlic powder. If you are using garlic salt, reduce the amount of salt called for in the recipe.
- For a milder onion flavor, sub the red onion for white onions or yellow onion. Even green onions will work.
- Use any type of cucumber. I like English cucumber best. Check out my tutorial about how to cut cucumbers for salad.
- Use any type of tomato. You can even use diced tomatoes from a can.
- Use green or red bell pepper in place of yellow or orange.
- Let the finished recipe sit for a while in the fridge so the flavors really have a chance to come together.
- Do not freeze leftovers.
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