Pickle de Gallo Recipe

Introduction

Pickle de Gallo is a vibrant twist on the classic pico de gallo, combining the tangy crunch of dill pickles with fresh vegetables and herbs. This refreshing salsa adds a zesty punch that’s perfect as a dip, topping, or side dish for any meal.

Ingredients

• 1 1/4 cups dill pickles (diced)
• 1 cup cucumber (diced)
• 1 cup red bell pepper (diced)
• 3/4 cup seeded tomato (diced)
• 1/2 cup red onion (diced)
• 1 small jalapeño (seeds removed and minced)
• 2 garlic cloves (minced)
• 2 teaspoons fresh dill (chopped)
• 4 tablespoons pickle brine
• 1 tablespoon lime juice (optional)
• Salt (to taste)
• Pinch ground black pepper (optional)

Instructions

1. Step 1: Place all the diced vegetables, jalapeño, garlic, and fresh dill in a medium bowl.
2. Step 2: Drizzle the mixture with pickle brine and lime juice if using, then season with salt and a pinch of black pepper.
3. Step 3: Stir well to evenly distribute the flavors and seasonings throughout the mixture.
4. Step 4: Cover the bowl with plastic wrap or a lid and refrigerate for about 1 hour to allow the flavors to meld together.
5. Step 5: Give the pickle de gallo a final stir before serving as a dip, topping, or side dish.

Tips & Variations

• Use different types of pickles like bread and butter or spicy pickles for a unique flavor variation.
• Add chopped fresh cilantro for an herbal touch that complements the dill.
• For extra heat, keep some jalapeño seeds or add a dash of cayenne pepper.
• If you prefer a milder salsa, substitute the jalapeño with a small green bell pepper.

Storage

Store pickle de gallo in an airtight container in the refrigerator for up to 3 days. The flavors develop further after resting, but the vegetables will remain crisp for a few days. Stir before serving and enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pickle de gallo ahead of time?

Yes, it’s best to prepare it at least an hour before serving to allow the flavors to blend. It can be stored in the fridge for up to 3 days.

Is pickle brine necessary in this recipe?

Pickle brine adds a tangy depth that enhances the overall flavor, but if you don’t have any, you can increase the lime juice slightly or add a splash of vinegar as a substitute.

Pickle de Gallo Recipe

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5 from 96 reviews

Pickle de Gallo is a tangy, fresh, and crunchy twist on the traditional salsa fresca. Made with diced dill pickles, cucumber, red bell pepper, tomato, and red onion, this zesty side dish is brightened with fresh dill, garlic, jalapeño, and a splash of pickle brine and lime juice. It’s perfect as a snack, dip, or topping for sandwiches and grilled meats.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 3 cups 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

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Vegetables and Fresh Ingredients

• 1 1/4 cups dill pickles, diced
• 1 cup cucumber, diced
• 1 cup red bell pepper, diced
• 3/4 cup seeded tomato, diced
• 1/2 cup red onion, diced
• 1 small jalapeño, seeds removed and minced
• 2 garlic cloves, minced
• 2 teaspoons fresh dill, chopped

Liquids and Seasonings

• 4 tablespoons pickle brine
• 1 tablespoon lime juice (optional)
• Salt, to taste
• Pinch ground black pepper (optional)

Instructions

1. Combine ingredients: Place all the diced vegetables and fresh dill into a large mixing bowl. Add the minced garlic and jalapeño.
2. Add liquids: Drizzle the pickle brine and lime juice over the chopped ingredients to infuse tangy flavor.
3. Season: Sprinkle salt to taste and add a pinch of ground black pepper if desired. Stir thoroughly to ensure all components are evenly mixed and flavored.
4. Refrigerate: Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator and chill for about 1 hour to allow the flavors to meld and intensify.
5. Stir before serving: Before serving, give the pickle de gallo a final stir to redistribute the liquids and seasonings. Serve chilled as a dip, topping, or side dish.

Notes

• For extra heat, keep some jalapeño seeds in the mix.
• Use fresh dill for best flavor; dried dill will alter the taste and texture.
• Adjust lime juice amount based on your preference for acidity.
• Can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe is naturally gluten-free and low in calories.

Keywords: pickle de gallo, dill pickle salsa, Mexican side dish, no cook salsa, fresh salsa, pickle brine recipe