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Pickle de Gallo Recipe

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.
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Course: Appetizer, Condiments, Side Dish
Cuisine: American
Prep Time: 20 minutes
Servings: 10
Calories: 72kcal
Author: Megan Porta

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.

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 574mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 602IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 0.4mg
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