This pickle de gallo is all about that tangy, dill pickle kick. I love how it packs a puckering punch that’s perfect for dunking tortilla chips or spreading on a burger. The briny, garlicky flavors just hit the spot every time.
Pickle de Gallo Recipe
As a big dill pickle fan, pickle de gallo is my pick when I’m wanting something different than regular salsa. It’s quick to throw together and makes a great guilt-free snack. I love scooping it up with tortilla chips, but it’s just as good on burgers.
The bold pickle flavor really stands out and keeps me coming back for more. You’ll want to keep this in your fridge.
Why I Love This Recipe
- This dill pickle salsa barely takes me 10 minutes to make.
- If you’ve been around here awhile, you know I have an affection for dill pickles.
- Not only does it taste fresh, it’s very low calorie!
Ingredients
You only need a handful of ingredients to make this addictive pickle de gallo recipe.
- dill pickles and dill pickle juice – Use your favorite brand of dill pickles to get the tangy taste you prefer.
- red bell pepper
- jalapeños – Fresh jalapeños add the heat to this pickle de gallo recipe.
- onion and garlic
- fresh lime juice
- salt
How to Make Pickle de Gallo
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Grab a spoon and scrape out the seeds from the pickles. Go ahead and toss out those seeds.
- Step Two: Slice the pickles in half and chop them up. Then, toss the chopped pickles into a medium-sized bowl.
- Step Three: Chop the onions, peppers, and jalapeños to match the size of the pickles. This way, everything blends together nicely.
- Step Four: Add garlic, lime juice, and salt to the pickle mix. Feel free to pour in some of the reserved pickle juice—add as much as you like to get the flavor just right.
- Step Five: You can serve this right away, but I usually cover it and pop it in the fridge. Letting it chill overnight really brings out those flavors.
Recipe Tips
Here are a few tips when it comes to making this pickle salsa recipe.
- This pickle de gallo is awesome with pita or tortilla chips, or whatever crackers you like.
- If you’re making this for a crowd, I’d definitely recommend doubling the recipe—it’s always the first to go.
- I like my pickle salsa in bigger chunks, but if you’re into a finer texture, go ahead and dice everything up smaller.
- Adjust the ingredients however you like—add more or less of anything to suit your taste.
- Stick with fresh jalapeños instead of pickled ones. The fresh ones give a better crunch and taste for this recipe.
- This salsa is amazing with grilled fish—just mix it with mayo and you’ve got a tasty tartar sauce.
- For a different twist, throw in some black beans and corn. It makes a great salsa to serve with tortilla chips.
Storage and Leftovers
Here’s how to handle any leftovers:
- Store leftovers in an airtight container to keep everything fresh.
- Keep it in the fridge for up to 5 days.
- Give it a good stir before serving again to mix the flavors back together.
- Don’t freeze it, as it can affect the texture and flavor.
More Mouthwatering Pickle Recipes
- dill pickle chicken salad
- pickle sandwich
- dill pickle butter
- dill pickle bacon bloody Mary
- dill pickle popcorn
- dill pickle maragrita
- dill pickle pizza
- fried dill pickle dip
- dill pickle dip
- dill pickle soup
- oven fried dill pickles
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Pickle de Gallo - Dill Pickle Salsa
This Pickle de Gallo is all about that tangy, dill pickle kick. It packs a puckering punch that’s perfect for dunking tortilla chips or spreading on a burger. The briny, garlicky flavors just hit the spot every time.
Servings: 4
Calories: 31kcal
Ingredients
Pickle de Gallo - Dill Pickle Salsa
- 1 cup pickles, chopped (reserve 1/2 cup of the pickle juice)
- 3/4 cup yellow onion or sweet onion, chopped
- 3/4 cup red bell pepper, chopped
- 1-2` tbsps. fresh jalapenos, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsps. fresh lime juice
- 1/4 tsp table salt
Instructions
- With a spoon, scrape the seeds out of the pickles and discard.1 cup pickles, chopped (reserve 1/2 cup of the pickle juice)
- Slice pickles in half and chop. Place into a medium-sized bowl.
- Chop onions, peppers and jalapenos to the same size as the pickles.3/4 cup yellow onion or sweet onion, chopped, 3/4 cup red bell pepper, chopped, 1-2` tbsps. fresh jalapenos, finely chopped
- Add garlic, lime juice and salt to the pickle mixture. Add as much of the reserved pickle juice as you prefer.1 clove garlic, finely chopped, 2 tbsps. fresh lime juice, 1/4 tsp table salt
- This can be served immediately or covered and placed in the refrigerator. The flavors really come together once chilled overnight.
Notes
For optimal outcomes when making this pickle de gallo, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Pickle de Gallo - Dill Pickle Salsa
Amount Per Serving (120 g)
Calories 31
Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Monounsaturated Fat 0.1g
Sodium 333mg14%
Potassium 178mg5%
Carbohydrates 7.2g2%
Fiber 1.7g7%
Sugar 3.5g4%
Protein 1g2%
Vitamin A 49IU1%
Vitamin C 48mg58%
Calcium 34mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Jan says
This turned out absolutely incredible. Loved it and making again this weekend.