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.

Course Appetizer

Cuisine American

Keyword Pickle de Gallo

Prep Time 10

Total Time 10

Servings

Calories 31kcal

Author Cathy Pollak

Equipment

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