Ultimate Pickle de Gallo
A crunchy, tangy twist on traditional pico de gallo, this Pickle de Gallo swaps tomatoes for diced dill pickles and layers them with cucumber, red bell pepper, onion, garlic, and jalapeño. Fresh, vibrant, and briny, it’s the viral salsa that’s perfect for chips, tacos, burgers, or even salads.
Equipment
- - Cutting board
- chef’s knife
- Mixing bowl
- mixing spoon
- slotted spoon
- storage container with lid
Ingredients
- 2 cups diced refrigerated dill pickles
- 1 cup diced English cucumber (seeds removed)
- 1 cup diced red bell pepper
- 1/2 cup finely diced red onion
- 1 jalapeño, seeded and minced (adjust to taste)
- 2 cloves fresh garlic, minced
- 3 tbsp pickle brine (more to taste)
- 2 tbsp fresh dill, chopped
- 1 lime, juiced (optional)
- 1 pinch kosher salt (optional, to taste)
Instructions
- Dice all vegetables and pickles into uniform ¼-inch cubes for even flavor and crunch. Pat pickles dry to reduce excess moisture.
- In a large mixing bowl, combine diced pickles, cucumber, red bell pepper, and red onion. Add minced garlic and jalapeño.
- Pour pickle brine over the mixture and fold gently to coat. Add chopped dill, lime juice, and salt if needed. Stir carefully to avoid crushing vegetables.
- Cover and refrigerate for at least 2 hours (overnight for best flavor). Stir before serving to redistribute juices.
- Serve with tortilla chips, tacos, burgers, or as a topping for meats and salads. Drain excess liquid with a slotted spoon before plating.
Notes
For best flavor, marinate at least 2 hours (overnight is even better). Use refrigerated kosher dill pickles for maximum crunch. Adjust heat with jalapeño seeds or swap in habanero for spicier versions. Always taste before salting since brine already contains plenty of sodium.