Perfect for picnics, this delicious twist on “pico de gallo” is crunchy, tangy, and refreshing.
Nothing beats a freshly made salsa. The medley of tomato, garlic, and spice is a classic companion to many Mexican and Tex-Mex meals. But my taste buds had to do a double-take when I discovered pickle de gallo. This isn’t your ordinary salsa. It’s even more colorful and flavorful, with crunchy cucumbers, bell peppers, and zesty pickles added to the mix. It’s the kind of salsa that makes your mouth water before you’ve even taken a bite.
This summer, my family is stocking up on locally grown pickles, some sweet and some dill. With all these farm-fresh jars to go around, I plan to craft pickle de gallo for our annual Independence Day cookout. For the best results, I’ll use all fresh ingredients—from vibrant veggies to minced garlic. My version will also have both fresh dill and cilantro to add a touch of classic pico flavor.
But the fun doesn’t stop there! This recipe starts the pickle heat at medium, but I might just kick it up a notch with some chopped habanero pepper alongside the jalapeño. With so many options for tweaking the taste, this salsa has the potential to entice both spice-lovers and those who prefer it mild. Try out the possibilities and see who takes the first bite!
Where does pickle de gallo come from?
This tangy twist of a dip is based on Pico De Gallo, a type of Mexican salsa. It combines tomatoes, red onion, jalapeño, cilantro, lime, salt, and pepper to create a magical medley of flavors. But this recipe for pickle de gallo takes it to another level by including pickles, cucumbers, red bell pepper, garlic, fresh dill, and pickle brine. So, it’s even crunchier, chunkier, and sharper tasting than traditional pico. One of the most popular store-bought brands is Grillo’s, which coined the term “pickle de gallo” and brought it to public awareness. Now, with this handy recipe, we can make our own to save a few bucks and savor it fresh!
How do I store leftovers?
Leftover pickle de gallo keeps best when it’s covered and refrigerated for 5-7 days. The longer it sits, the more flavorful it will be, but the softer it will get, too. Enjoy it cold or at room temperature.
Serving suggestions
Seeking a classically styled snack or appetizer? Serve pickle de gallo with Fried Tortilla Chips or Keto Tortilla Chips for dipping. If, on the other hand, you’d like to incorporate pickle de gallo into a larger meal, try Cottage Cheese Breakfast Tacos, Mexican Roll Sushi, Healthy Chicken Quesadillas, or Cheesy Mexican Rice. Personally, I like to scoop some onto a bowl of One-Pan Mexican Quinoa Casserole. However you choose to dish it out, pickle de gallo can be a great addition to all kinds of Tex-Mex meals.
Ingredients
- 1 1/4 cups dill pickles diced
- 1 cup cucumber diced
- 1 cup red bell pepper diced
- 3/4 cup seeded tomato diced
- 1/2 cup red onion diced
- 1 small jalapeño seeds removed and minced
- 2 garlic cloves minced
- 2 teaspoons fresh dill chopped
- 4 tablespoons pickle brine
- 1 tablespoon lime juice optional
- Salt to taste
- Pinch ground black pepper optional
Instructions
- Place all the chopped vegetables and fresh dill in a bowl. Drizzle with pickle brine and lime juice if using.
- Add salt and a pinch of black pepper. Stir the mixture well to evenly distribute the seasonings.
- Cover the bowl with plastic wrap or a lid and refrigerate for about 1 hour to let the flavors meld.
- Give the pickle de gallo a final stir before serving as a dip, topping, or side dish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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