Pickle de Gallo is one of my favorite twists on salsa—it’s crunchy, tangy, and totally addictive. By swapping out tomatoes for diced dill pickles, I get a zesty, refreshing dip that’s perfect for chips, burgers, and hot dogs. It’s a brilliant way to use up leftover pickles and only takes minutes to make.
Why You’ll Love This Recipe
I love how this recipe takes familiar salsa ingredients and gives them a bold, briny edge. The pickles add a crisp texture and tang, the jalapeño brings a hint of heat, and the lime juice brightens everything up. It’s quick, no-cook, and a total conversation starter at any party or barbecue.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Crunchy dill pickles, diced (2 cups)
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Sweet onion, diced (¾ cup)
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Red bell pepper, diced (½ cup)
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Jalapeño, minced (1, seeds removed if less heat is desired)
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Garlic cloves, minced (2)
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Lime juice (1 teaspoon)
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Celery seed (¼ teaspoon)
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Pickle brine (1–2 tablespoons, to taste)
Directions
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I start by combining the diced pickles, onion, red bell pepper, jalapeño, garlic, lime juice, and celery seed in a mixing bowl.
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I stir in the pickle brine a tablespoon at a time, tasting as I go, until I get just the right level of tanginess.
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I cover the bowl and refrigerate the salsa for at least 30 minutes to let the flavors meld.
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I serve it chilled with tortilla chips, or spoon it over hot dogs, burgers, or grilled meats.
Servings and timing
This recipe makes 6 servings.
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Variations
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I sometimes stir in chopped fresh dill for even more herbal flavor.
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For a sweeter touch, I use bread and butter pickles instead of dill.
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I add chopped tomatoes or cucumbers when I want more of a pico de gallo vibe.
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When I want extra crunch, I toss in diced celery or radish.
storage/reheating
I store Pickle de Gallo in an airtight container in the fridge for up to 3 days. It tastes best after it’s had time to chill, so I often make it ahead. I don’t recommend freezing it, as the texture of the pickles and veggies becomes too soft.
FAQs
Can I use other types of pickles?
Yes, I’ve used bread and butter pickles and spicy dills with great results. Each type adds its own unique flavor.
How spicy is this salsa?
It has a mild heat thanks to the jalapeño. I remove the seeds to keep it mellow, or leave them in if I want it spicier.
What can I serve Pickle de Gallo with?
I love it with tortilla chips, but it’s also amazing on burgers, hot dogs, grilled sausages, and even sandwiches.
Do I need to add salt?
I usually don’t, since the pickles and brine are already salty. But I taste and adjust if needed.
Can I make it in advance?
Definitely. I often make it a few hours ahead—it tastes even better once the flavors have had time to blend.
Conclusion
Pickle de Gallo is a fun, flavorful spin on traditional salsa that I keep on repeat all summer long. It’s tangy, crunchy, and endlessly versatile—great as a dip, a topping, or a snack straight from the bowl. Once I made it, it instantly became a staple at my cookouts and parties.
Print
Pickle de Gallo
- Total Time: 5 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This refreshing and tangy Pickle de Gallo is a fun twist on traditional salsa, made with crunchy dill pickles and classic salsa ingredients. It’s perfect as a dip for chips or a topping for hot dogs and burgers. A quick and easy way to use up leftover pickles!
Ingredients
- 2 cups crunchy dill pickles, diced
- ¾ cup sweet onion, diced
- ½ cup red bell pepper, diced
- 1 jalapeño, minced (seeds removed if you dislike heat)
- 2 cloves garlic, minced
- 1 teaspoon lime juice
- ¼ teaspoon celery seed
- 1–2 tablespoons pickle brine
Instructions
- In a mixing bowl, combine the diced dill pickles, sweet onion, red bell pepper, minced jalapeño, garlic, lime juice, and celery seed.
- Gradually add the pickle brine, one tablespoon at a time, stirring after each addition until the salsa reaches your desired level of tanginess.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled with chips, or as a condiment for hot dogs and burgers. Enjoy!
Notes
- Adjust the jalapeño to control the heat level.
- Use homemade or store-bought pickles, but ensure they’re crunchy.
- Can be made a day ahead for enhanced flavor.
- Try with grilled meats or tacos for a zesty twist.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 50
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
