Dill Pickle de Gallo Recipe

Pickle de gallo is a combination of pico de gallo and a jar of dill pickles. It is a chunky, scoopable salsa made with diced pickles, tomatoes, red onion, jalapeño, and cilantro, all tied together with a splash of pickle juice instead of lime.

Pickle de Gallo Recipe

Key Ingredients

Dill pickles: The pickles are the whole point here. They bring a salty, tangy crunch that pico de gallo normally gets from lime and salt separately. I use firm, crunchy dill spears and dice them small. Soft pickles from a half-empty jar turn mushy and make the whole salsa watery.

Roma tomatoes: Romas have less juice and more flesh than other tomatoes, which keeps the salsa from turning into a puddle at the bottom of the bowl.

Pickle juice replaces the lime juice you’d normally use and ties the whole thing together. It’s already salted and seasoned so the dressing does double duty. I add it last and taste before adding more because it’s easy to go too salty.

Tips to Make It Perfect

Dice everything the same size: If the pickles are chunky and the tomatoes are minced, it doesn’t eat like a salsa. You should aim for a quarter-inch dice across the board.

Use firm dill pickles, not bread and butter: The sweetness of bread and butter pickles clashes with the savory ingredients. Straight dill pickles keep it tangy and clean. I often drain them on a paper towel for a minute before dicing to get rid of excess brine.

Eat it within a few hours of making it: The pickles start losing their crunch after sitting in the tomato juices for too long. Make this right before serving and it stays perfect for about 3 hours. Don’t wait until the next day.

Try this simple recipe for pickle de gallo here:

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Pickle de Gallo

A tangy twist on pico de gallo made with chopped dill pickles, fresh tomatoes, red onion, jalapeño, and cilantro. Crunchy, briny, and bright with pickle juice replacing the usual lime.

⏱ Prep 10 min⏰ Total 10 min🟢 Easy🍽 Appetizer, Dip, Condiment🌍 American, Mexican

Rate this recipe ★★★★★

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Ingredients

Servings:

− 6 +

US Metric

• 1½ cupsdill pickles (finely diced)
• 2medium Roma tomatoes (seeded and diced)
• ¼ cupred onion (finely diced)
• 1jalapeño (seeded and finely diced)
• 2 tablespoonsfresh cilantro (chopped)
• 2 tablespoonspickle juice
• ¼ teaspoongarlic powder
• ¼ teaspoonblack pepper

Instructions

1. 1Finely dice the dill pickles, tomatoes, red onion, and jalapeño into roughly equal-sized pieces.
2. 2Combine everything in a medium bowl. Add the cilantro, pickle juice, garlic powder, and black pepper. Stir to combine.
3. 3Let it sit for 10 minutes so the flavors come together.
4. 4Serve with tortilla chips, on tacos, or as a topping for grilled meat.

Nutrition per serving

15

cal

3g

carbs

350mg

sodium

📌 Notes

• Use firm dill pickles, not bread and butter pickles. The sweetness of bread and butter pickles throws off the whole flavor.
• Seed the tomatoes before dicing. The extra liquid makes the salsa watery.
• This is best eaten within a few hours. The pickles soften and lose their crunch after sitting overnight.
• Adjust the pickle juice to taste. Start with two tablespoons and add more if you want it tangier.

By Sam

How to Pair

Pickle de gallo is tangy, salty, and crunchy. It shines next to rich, grilled, or fried foods that benefit from a briny punch.

• For chips, sturdy tortilla chips or pita crisps are the classic move since this is a scooping salsa first.
• On grilled foods, spoon it over burgers, hot dogs, brats, or grilled chicken where the brine cuts the richness.
• It is especially good on fish tacos or anything fried, working like a relish and a slaw at once.