Name: Pickle de Gallo recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican-inspired
Ingredients: 1 cup diced dill pickles; 1 cup diced cucumber; 1 cup diced red bell pepper; 1/2 cup diced red onion; 1 jalapeño, seeded and minced; 1 garlic clove, minced; 1 tablespoon chopped fresh dill; 2 tablespoons pickle brine, from the pickle jar; Freshly ground black pepper, to taste

If you’re craving something fresh, tangy, and bursting with flavor, you’re going to want to try this **Pickle de Gallo recipe**. It’s one of my favorite quick fixes for when I want a little kick alongside just about anything—from burgers to cottage cheese. Trust me, I first made this on a whim, and now it’s a staple in my kitchen because it’s just that fan-freaking-tastic!

❤️

Why You’ll Love This Recipe

Super Quick to Make: You can whip up this vibrant dish in just about 10 minutes—perfect for busy days.
Versatile Flavor: It pairs beautifully with everything from sandwiches to salads, adding a refreshing crunch.
Easy to Customize: You can tweak the heat and herbs to match your taste—no fancy ingredients needed.
Fresh & Bright: The combo of dill pickles, fresh veggies, and brine gives a zingy punch that wakes up your palate.

Several grilled hot dogs are arranged in a white tray lined with brown paper. Each hot dog is placed in a light golden toasted bun with grill marks visible on the sides. The hot dogs are topped with colorful diced vegetables including red, green, and yellow bell peppers, cucumber, and red onions. Mustard is drizzled lightly on most of the hot dogs. The tray also contains some ridged potato chips scattered around the hot dogs. On the white marbled surface next to the tray, two whole pickles and a glass of cola with ice cubes are visible, along with a dark pepper grinder and a beige cloth napkin. Photo taken with an iphone --ar 2:3 --v 7 - Pickle de Gallo, Fresh Pickle de Gallo, Tangy Salsa de Gallo, Quick Pickle de Gallo, Versatile Pickle de Gallo

Ingredients You’ll Need

Choosing fresh, crisp veggies is the key here—you’ll find that the mix of dill pickles and fresh cucumbers really balances the acidity and crunch. Plus, don’t skimp on fresh dill; it truly elevates the flavor beyond your average salsa.

Flat lay of fresh whole dill pickles sliced into chunks, diced bright green cucumber, diced vivid red bell pepper, diced purple-red onion, a whole green jalapeño pepper, a single unpeeled garlic clove, a small bunch of fresh green dill sprigs, a small white ceramic bowl filled with clear pickle brine, and a small white ceramic bowl with freshly ground black pepper, all arranged in perfect symmetry on a clean white ceramic plate and simple small bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pickle de Gallo, Fresh Pickle de Gallo, Tangy Salsa de Gallo, Quick Pickle de Gallo, Versatile Pickle de Gallo

Dill Pickles: Use crunchy dill pickles for big tang and texture; avoid sweet or bread-and-butter varieties here.
Cucumber: Adds freshness and moisture; a English cucumber is great if you want fewer seeds.
Red Bell Pepper: Sweet crunch that brightens up the salsa and adds color.
Red Onion: Gives a mild bite and extra crispiness; soak in cold water if you want to mellow the sharpness.
Jalapeño: Control the heat by seeding or keeping the seeds for more spice.
Garlic: Freshly minced is best; it adds subtle depth without overpowering.
Fresh Dill: Essential herb that complements the pickle flavor perfectly.
Pickle Brine: Don’t toss this! It’s packed with tang and brings everything together.
Freshly Ground Black Pepper: Adds a hint of spice and aroma—season to taste.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Pickle de Gallo recipe is how easy it is to make your own. Sometimes I swap ingredients around depending on what I have or what mood I’m in—feel free to get creative!

Add Fresh Cilantro: When I crave a more classic pico de gallo vibe, tossing in chopped cilantro is a game-changer.
Try Different Peppers: For a smokier flavor, I sometimes use chipotle or poblano instead of jalapeño.
Make it Vegan-Friendly: This recipe is naturally vegan, so just serve it over tofu or veggie bowls for a bright touch.
Spice It Up: A dash of cayenne or a pinch of smoked paprika can bring a new layer of heat and depth.

How to Make Pickle de Gallo recipe

Step 1: Prep Your Fresh Veggies & Pickles

Start by dicing your dill pickles, cucumber, red bell pepper, and red onion into roughly the same size—about ¼-inch pieces. I like to keep things uniform so every bite hits you with the perfect combo of crunch and tang. Mince the jalapeño and garlic finely to spread their flavor evenly throughout without overwhelming your taste buds.

Step 2: Mix It All Together With Love

Grab a medium-sized bowl and toss in your pickles, cucumber, bell pepper, onion, jalapeño, garlic, and fresh dill. Then splash in about 2 tablespoons of pickle brine from your jar—it’s the secret ingredient that ties everything together. Give it a gentle but thorough stir so the flavors meld beautifully. I’ve noticed that letting it sit for 10 minutes before serving really perks it up.

Step 3: Season and Taste

Add freshly ground black pepper to taste. I usually start with a few turns on the grinder and adjust from there. If you want a little more zip, a pinch of salt can help, but remember your pickles and brine already pack a salty punch. Taste as you go—this is your moment to make it just right.

👨‍🍳

Pro Tips for Making Pickle de Gallo recipe

Choose Crunchy Pickles: I learned that using soft or soggy pickles kills the fresh vibe, so go for crisp dill pickles with a nice snap.
Don’t Skip the Brine: That tangy liquid packs a punch, helping unify flavors better than salt alone.
Rest Before Serving: Letting it sit 10-15 minutes lets the flavors marry and your pickle de gallo tastes even brighter.
Adjust Heat Gradually: Since jalapeños vary in heat, start mild—you can always add more if you want a fiery kick.

How to Serve Pickle de Gallo recipe

Garnishes

I love throwing a little extra fresh dill or even chopped parsley on top as a garnish—makes it look inviting and adds a herbaceous note. Sometimes, a light drizzle of extra virgin olive oil brings a lovely richness without masking that tang.

Side Dishes

My go-to sides with this Pickle de Gallo recipe? Potato chips for crunch, creamy cottage cheese for contrast, or simply as a zesty topper on hot dogs, burgers, and sandwiches. It’s also a surprisingly good mix-in for grain bowls or served alongside grilled meats.

Creative Ways to Present

For parties, I like serving this pickle de gallo in hollowed-out mini bell peppers as bite-sized appetizers. Another fun idea is layering it over avocado halves or spooning it onto small toasts for quick, fresh snacks. It’s always a crowd-pleaser and looks adorable on any spread.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and it stays fresh for 3 to 4 days. Just give it a quick stir before serving because the liquid from the brine sometimes settles at the bottom. The veggies retain their crunch surprisingly well if you don’t wait too long.

Freezing

I don’t recommend freezing this Pickle de Gallo recipe because cucumbers and bell peppers get mushy after thawing. It loses that fresh snap that makes it so delightful.

Reheating

This is best enjoyed cold or at room temperature, so there’s no need to reheat. If you add it to warm dishes, consider adding the pickle de gallo just before serving to maintain its crisp texture.

FAQs

What makes this Pickle de Gallo recipe different from traditional pico de gallo?

This version swaps traditional tomatoes for diced dill pickles and cucumbers, bringing a tangier, crunchier twist with bright pickle brine enhancing all the flavors.
Can I adjust the spice level in this recipe?

Absolutely! You can remove the jalapeño seeds to tone down the heat or add more jalapeño if you want extra spice. I always recommend starting mild and adjusting as you go.
How long does Pickle de Gallo stay fresh?

Stored in an airtight container in the fridge, it maintains its freshness and crunch for up to 4 days. Stir before serving to redistribute any settled brine.
Can I prepare Pickle de Gallo recipe in advance?

Yes! It actually tastes better if you let it rest for 10–15 minutes after mixing. Just store it in the fridge and give it a quick stir before serving.

Final Thoughts

This Pickle de Gallo recipe has become a happy little secret in my kitchen—so easy to make, yet it adds a zesty punch to whatever you pair it with. I love how it brightens up simple meals, and I’m confident you’ll enjoy it just as much. Give it a try next time you want something fresh, simple, and downright addictive!