Name: Pickle de Gallo Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
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

If you’re on the hunt for a refreshing, tangy, and downright addictive topping, this Pickle de Gallo Recipe is your new best friend. Imagine all the zing of classic pico de gallo, but with the bright crunch of dill pickles and fresh cucumbers adding a cool twist. I absolutely love how this turns out—it’s crisp, vibrant, and perfect for elevating snacks or simple meals in just 10 minutes. Stick around because I’m sharing all my secret tips to make sure yours shines every single time!

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Why You’ll Love This Recipe

Super Quick & Easy: You’ll have this ready to enjoy in about 10 minutes—no fuss, no fancy prep.
Bright, Tangy Flavor: The pickle brine and fresh dill make this salsa uniquely zesty and fresh.
Versatile Use: Use it as a topping, a side, or even a snack with chips—it pairs beautifully with so much.
Family Favorite: I discovered this trick when I wanted to jazz up a party platter, and my whole crew goes crazy for it!

Several grilled hot dogs are arranged in a white tray lined with brown paper. Each hot dog is placed in a light golden toasted bun with grill marks visible on the sides. The hot dogs are topped with colorful diced vegetables including red, green, and yellow bell peppers, cucumber, and red onions. Mustard is drizzled lightly on most of the hot dogs. The tray also contains some ridged potato chips scattered around the hot dogs. On the white marbled surface next to the tray, two whole pickles and a glass of cola with ice cubes are visible, along with a dark pepper grinder and a beige cloth napkin. Photo taken with an iphone --ar 2:3 --v 7 - Pickle de Gallo, pickle de gallo recipe, tangy pico de gallo, quick pickle salsa, refreshing condiment

Ingredients You’ll Need

Each ingredient in this Pickle de Gallo Recipe plays a part in balancing tanginess, crunch, and just the right punch of heat. I always pick fresh veggies and good-quality dill pickles with a robust brine to get the best flavor.

Flat lay of fresh whole dill pickles sliced into chunks, diced bright green cucumber, diced vivid red bell pepper, diced purple-red onion, a whole green jalapeño pepper, a single unpeeled garlic clove, a small bunch of fresh green dill sprigs, a small white ceramic bowl filled with clear pickle brine, and a small white ceramic bowl with freshly ground black pepper, all arranged in perfect symmetry on a clean white ceramic plate and simple small bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pickle de Gallo, pickle de gallo recipe, tangy pico de gallo, quick pickle salsa, refreshing condiment

Dill Pickles: These bring that signature tang and crunch; I prefer crunchy dill pickles for texture.
Cucumber: Adds a cool, refreshing bite to tone down the brininess.
Red Bell Pepper: Sweetness and vibrant color make it pop on the plate.
Red Onion: Sharp and slightly sweet, it brings a nice bite without overpowering.
Jalapeño: Seeded and minced for controlled heat—you can leave seeds in if you want more kick.
Garlic: Just one clove minced to add depth and a subtle punch.
Fresh Dill: Fresh herbs are key; dried dill just doesn’t cut it here.
Pickle Brine: The magic liquid that ties all the flavors together with a burst of tang.
Freshly Ground Black Pepper: Just enough to season, keeping things balanced.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Pickle de Gallo Recipe based on what I have around or the occasion—feel free to make it your own. Sometimes I reach for extra heat, other times I mellow it out.

Mild Version: Leaving out the jalapeño or reducing it makes it perfect for kids or sensitive palates, and we still enjoy all the crunch.
Extra Herbs: I’ve tossed in fresh cilantro or parsley when available for a different herbal note that complements the dill.
Spicy Kick: For game day, I add a dash of smoked paprika or a pinch of cayenne for smoky warmth.
Vegan Twist: This recipe is naturally vegan, but you can pair it with vegan cheeses or plant-based dips for extra yum.

How to Make Pickle de Gallo Recipe

Step 1: Dice and Mince Everything Uniformly

Start by dicing your dill pickles, cucumber, red bell pepper, and red onion into small, even pieces. Consistency in size helps the flavors meld nicely and allows each bite to have a perfect mix. When mincing the jalapeño, make sure you’ve removed the seeds if you want to keep it mild. Same goes for the garlic—mince it finely so it disperses evenly without taking over.

Step 2: Toss and Taste with Pickle Brine and Dill

In a medium bowl, combine all your diced veggies, jalapeño, garlic, and chopped fresh dill. Pour in about 2 tablespoons of pickle brine, but don’t dump it all at once—start small and adjust as you go. Give everything a good stir until combined. This is where the magic happens because the brine brings a tang that cuts through the freshness of the veggies. Season with freshly ground black pepper, and if you want, adjust salt after tasting (usually the brine takes care of this).

Step 3: Chill and Serve

This salsa gets even better if you let it chill for 10–20 minutes to let the flavors meld and the pickles soften slightly. I often make it a little ahead of time when hosting, which makes life easier—and trust me, your guests will thank you. Give it a quick stir before serving to redistribute the briny juices that settle at the bottom.

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Pro Tips for Making Pickle de Gallo Recipe

Choosing Pickles: I found that pickles with good crunch and strong dill flavor elevate this salsa way more than sweet or bread-and-butter types.
Balance the Brine: If the salsa tastes too salty, add extra cucumber or bell pepper to mellow it out without watering it down.
Fresh Dill Matters: Always use fresh dill for that authentic herbaceous note; dried just can’t replace the brightness here.
Avoid Overpowering Garlic: I used to add too much garlic when first trying this, but a single clove is enough to avoid bitterness.

How to Serve Pickle de Gallo Recipe

Garnishes

I love topping this salsa with a little extra chopped fresh dill or even a sprinkle of smoked paprika for color and warmth. A squeeze of fresh lime juice just before serving brightens it up even more, especially if it’s been sitting a while in the fridge.

Side Dishes

This Pickle de Gallo Recipe is fantastic alongside crunchy potato chips, layered over creamy cottage cheese, or as a zesty garnish for hot dogs, hamburgers, and sandwiches. At home, I often serve it with BBQ dishes or grilled chicken because the tang and crunch cut through smoky flavors perfectly.

Creative Ways to Present

For gatherings, I like serving this salsa in small clear bowls paired with colorful tortilla chips or cucumber slices as dippers. Another fun idea I tried was layering it over cream cheese on a shallow platter to make a quick, tasty dip that guests loved. It’s an instant crowd-pleaser with very little effort!

Make Ahead and Storage

Storing Leftovers

Store your Pickle de Gallo in an airtight container in the fridge where it will stay fresh for about 3 to 4 days. I always give it a good stir before serving again because the juicy brine tends to settle at the bottom. Pro tip: add a little extra dill or fresh cucumber when reviving leftovers to freshen it up.

Freezing

I don’t recommend freezing this salsa because the fresh cucumbers and red peppers lose their crispness and turn mushy when thawed. It’s best enjoyed fresh, so plan to consume it within a few days of making.

Reheating

This Pickle de Gallo Recipe is always served cold or at room temperature, so reheating isn’t necessary. If you make it ahead, just bring it out of the fridge 15 minutes before serving so it can come to room temp and let those flavors open up.

FAQs

Can I use sweet pickles instead of dill in this Pickle de Gallo Recipe?

You can, but the flavor will shift considerably. Dill pickles provide a tangy, herbaceous note that complements the fresh veggies perfectly. Sweet pickles will add more sugar and may make the salsa taste sweeter and less tangy. If you prefer sweeter flavors, go ahead, but I recommend sticking with dill for the classic zing.
How spicy is this Pickle de Gallo Recipe?

The spiciness depends on how much jalapeño you add and whether you keep the seeds. Removing seeds reduces heat significantly, making it mild enough for most palates. You can always add a bit more jalapeño or a pinch of cayenne if you want to kick up the spice level.
Is this recipe gluten-free and vegan?

Yes! This Pickle de Gallo Recipe is naturally gluten-free and vegan since it contains only fresh vegetables, herbs, and pickle brine. Just be sure any condiments or chips you serve it with align with your dietary needs.
Can I make this recipe ahead of time?

Absolutely! In fact, making it an hour ahead or even the night before lets the flavors meld beautifully. Just keep it refrigerated and give it a stir before serving to re-mix the juices.

Final Thoughts

This Pickle de Gallo Recipe has become one of those dishes I turn to when I want something fresh, flavorful, and super simple. I love sharing it with friends and family because it’s a perfect balance of crunchy, tangy, and bright—and it jazzes up everything from weeknight burgers to casual snacks. Trust me, once you try it, you’ll start thinking of all the ways to enjoy this zesty twist on a classic. So grab your cutting board and dive in—you’re going to love every single bite.