Pickle de Gallo
Published on June 20, 2025
Quick Summary
This Pickle de Gallo is a fresh, crunchy salsa-style recipe made with dill pickles, cucumber, red bell pepper, onion, jalapeño, and fresh dill. It’s a tangy, no-cook dip or topping that’s perfect for chips, burgers, hot dogs, sandwiches, and more. Ready in minutes and full of bold flavor, it’s a must-try for pickle lovers.
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Pin ItPickle de Gallo: A Fresh, Crunchy Pickle-Lover’s Dream
Calling all pickle fans—this one’s for you! If you’re all about that tangy, briny flavor, this Dill Pickle de Gallo is a recipe you’ll want to keep in regular rotation. I can’t stop making it! I know it sounds a little odd, but trust me, it’s SO good!
This Pickle de Gallo is a bright, crunchy, tangy twist on the classic pico de gallo that’s simple to throw together and packed with flavor. Instead of tomatoes, this recipe brings in a mix of diced dill pickles, cucumber, bell pepper, and onion, all tossed with fresh dill and a splash of brine from the pickle jar.
It’s perfect as a dip with chips, but just as good piled on burgers, hot dogs, sandwiches, or spooned over cottage cheese (my favorite). You can serve it chilled right away, or let it sit in the fridge for a bit to let the flavors come together.
It’s perfect for warm weather, snack platters, or adding some crunch to everyday meals. It’s quick to make, easy to customize, and a fun way to use up those pickles in the fridge.
And if creamy dips are more your style, don’t miss my Dill Pickle Dip for another easy, crowd-pleasing favorite.
Ingredients You Need
- Dill pickles: Use cold, crunchy pickles for the best texture and flavor.
- Cucumber: English or Persian cucumbers are ideal since they’re crisp and have fewer seeds.
- Red bell pepper: Adds a touch of sweetness and great color contrast.
- Red onion: I love using red onion for its crisp texture and pop of color.
- Jalapeño: Adds a nice kick, but isn’t too spicy. If you want more heat, add a little more or leave the seeds in.
- Garlic: A little raw garlic goes a long way; mince it finely so it doesn’t overpower.
- Dill: Fresh dill brightens everything up and brings out the flavor of the pickles.
- Pickle brine (from the pickle jar): This ties the whole mix together and adds the signature tang.
Tips for Making Pickle de Gallo
- Chop ingredients evenly (very small) for the best texture and balance in every bite.
- Use firm vegetables so the salsa stays crisp after mixing.
- Let it sit in the fridge for 10–15 minutes (or longer) before serving so the flavors can meld.
- Taste before adding extra salt—the pickles and brine usually bring plenty.
- Double the recipe if you’re serving a crowd—it disappears fast!
Pickle de Gallo
Ingredients
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 jalapeño, seeded and minced
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill
- 2 tablespoons pickle brine, from the pickle jar
- Freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine the pickles, cucumber, red pepper, onion, jalapeño, red onion, garlic, dill, pickle juice, and pepper. Stir until well combined.
- Serve with potato chips, over cottage cheese, or as a garnish for hot dogs, hamburgers, or sandwiches.
Notes
Nutrition
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