If you’re a pickle lover like me, then this Pickle De Gallo Recipe is going to become your new obsession! It’s a bright, tangy twist on traditional pico de gallo that’s bursting with fresh veggies and that unmistakable pickle punch. I discovered this recipe when I was craving something fresh but with a little extra zing, and wow—it did not disappoint. Whether you want a fun dip for your chips or a flavorful topper for tacos, you’ll find that this Pickle De Gallo brings something unique and super refreshing to your table.
Why You’ll Love This Recipe
- Bursting with Fresh Flavors: The combination of pickles, fresh veggies, and dill makes every bite tangy and crisp.
- Quick and Easy to Make: Takes just about 15 minutes, making it perfect for last-minute snacks or party prep.
- Versatile Usage: Works as a dip, a side, or a deliciously zesty topping for tacos and nachos.
- Copycat of a Fan Favorite: Inspired by Grillo’s famous Pickle De Gallo, it’s a proven crowd-pleaser!
Ingredients You’ll Need
Each ingredient here plays a vital role in building that signature tang and crunch. When shopping, pick the freshest veggies you can find, and don’t skimp on the pickle brine—it’s the secret that really ties everything together.
- Diced pickles: I recommend crunchy dill pickles for the best texture and tang.
- Diced cucumber: Adds a fresh, cooling contrast to the tangy pickles.
- Diced red bell pepper: Brings sweetness and vibrant color to brighten every bite.
- Diced tomato: Juicy and mildly sweet, tomato balances the sharper flavors.
- Diced red onion: Offers a nice bite and sharpness; soak in cold water if you want to mellow it.
- Diced jalapeno: Adjust the heat to your preference; I usually add a bit more for that kick.
- Minced garlic: For that subtle savory depth that rounds out the flavors.
- Chopped fresh dill: I love fresh dill here—it’s what makes this pickle de gallo feel so lively.
- Pickle brine: Don’t skip this! It amps up the pickle flavor and adds that perfect tang.
- Lime juice (optional): I add just a splash sometimes for extra brightness, but it’s great even without it.
- Salt: Season to taste, but remember the pickles and brine add salty notes too.
Variations
I love when you make recipes your own, and pickle de gallo is no exception. I often tweak it depending on what I have on hand or who I’m serving. Feel free to get creative or keep it classic! Here are a few ideas I’ve enjoyed.
- Extra heat: When I want a spicier bite, I add chopped serrano peppers or even a dash of hot sauce—it really wakes up the flavors.
- Herb additions: Sometimes I swap the dill for fresh cilantro or toss in some chopped parsley for a different herbal note.
- No onion: If raw onion isn’t your thing, finely chopped green onions or shallots are great milder alternatives.
- Vegan-friendly twist: This recipe is naturally vegan, but you can add avocado chunks for creaminess if you want to round it out.
How to Make Pickle De Gallo Recipe
Step 1: Dice Your Veggies with Care
Start by chopping all your veggies into small, bite-sized pieces—small enough to mix well, but not so tiny that they lose all texture. I like to keep the pickles and cucumber diced finely for crunch, but if you’re feeling rustic, chunkier pieces work great too. Just remember, uniform sizes help everything blend better in every bite.
Step 2: Combine and Mix
Throw all the diced ingredients into a large bowl—pickles, cucumber, red pepper, tomato, red onion, jalapeno, and garlic. Add the fresh dill, then pour in the pickle brine and lime juice (if using). Mix thoroughly so every bit is coated in that brine and lime juice goodness. Then, season with salt to your taste. I usually go easy on salt since the brine adds saltiness already.
Step 3: Chill and Serve
Here’s a little trick I learned: letting the pickle de gallo sit in the fridge for at least 15 minutes lets the flavors marry beautifully. You’ll notice the brightness intensify and the bite of the jalapeno mellow just a bit. Serve chilled with tortilla chips, on top of tacos, or as a topping for grilled meats. Trust me, everyone will ask for your secret!
Pro Tips for Making Pickle De Gallo Recipe
- Dice Size Matters: Keeping your dices roughly the same size makes every spoonful balanced and visually appealing.
- Use Good Pickle Brine: I once tried this with watery brine and noticed the flavor was flat, so use the brine straight from pickles you love for best results.
- Balance the Heat: Removing the seeds from the jalapeno controls the spice level, perfect if you have spice-sensitive guests.
- Don’t Skip the Chill: I tried serving it immediately once and the flavors weren’t as bright—letting it rest really makes a difference.
How to Serve Pickle De Gallo Recipe
Garnishes
I usually finish mine with an extra sprinkle of fresh dill right before serving—it adds that pop of color and fresh aroma that elevates the whole dish. Sometimes a quick drizzle of olive oil or a dusting of smoked paprika can also add a lovely twist if you’re looking to be fancy!
Side Dishes
This pickle de gallo pairs beautifully with just about anything Mexican-inspired. I love serving it alongside crispy tortilla chips for dipping or as a vibrant topping on fish tacos, grilled chicken, or even a juicy burger. It also adds a great fresh contrast to heavier sides like loaded nachos or a creamy guacamole dip.
Creative Ways to Present
For parties, I like to scoop the pickle de gallo into hollowed-out mini bell peppers or stuff it into avocado halves for a colorful, eye-catching appetizer. It’s also awesome layered in margarita glasses with chips on the side for a fun “pickle de gallo bar” setup. Guests love that fresh crunch and zing!
Make Ahead and Storage
Storing Leftovers
I store leftover pickle de gallo in an airtight container in the fridge, and it stays fresh and crisp for about 3 days. The flavors actually deepen after a day, but I wouldn’t keep it longer since the fresh veggies can start to get soggy.
Freezing
Freezing isn’t the best option here because cucumbers, tomatoes, and peppers get mushy when frozen and thawed. I’d recommend enjoying this recipe fresh for the best texture and flavor.
Reheating
This dish shines cold and doesn’t require reheating. If you want to bring it to room temperature before serving, just take it out of the fridge 15 minutes ahead—easy and perfect!
FAQs
-
What is Pickle De Gallo?
Pickle De Gallo is a fresh, tangy salsa-style condiment similar to pico de gallo, but it uses pickles and pickle brine to give it a distinct tart and crunchy flavor. It’s a light, versatile topping or dip that works well with chips or Mexican dishes.
-
Can I adjust the spice level?
Absolutely! You can reduce or remove the jalapeno seeds to lower the heat, or add extra jalapeno or a hotter pepper if you love spice. The recipe is very adaptable to your preference.
-
Is this recipe gluten-free and vegan?
Yes, this pickle de gallo is naturally gluten-free and vegan, making it a great choice for many dietary needs.
-
How long can I store Pickle De Gallo?
Stored in an airtight container in the refrigerator, it stays fresh for about 3 days. I don’t recommend freezing as it affects the texture of the fresh veggies.
Final Thoughts
This Pickle De Gallo Recipe has become a staple in my kitchen because it’s such a simple yet surprisingly vibrant way to elevate everyday meals. I love how the pickle brine brightens the mix, and the fresh veggies keep it crunchy and refreshing. If you want something easy that packs a punch of flavor, give this a try—you’ll wonder how you ever lived without it. Trust me, your family and friends will keep asking for seconds!
Print
Pickle De Gallo Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Dip
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
Pickle De Gallo is a refreshing and tangy twist on the classic salsa, combining diced pickles, fresh vegetables, and herbs for a vibrant and flavorful dip or topping. This easy no-cook recipe offers a perfect balance of savory, tart, and spicy notes, ideal for serving with chips, tacos, nachos, or as a flavorful side dish.
Ingredients
Vegetables
- 1 cup diced pickles
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1 cup diced tomato
- 1/2 cup diced red onion
- 1/4 cup diced jalapeno (more if desired)
Additional Flavorings
- 1-2 cloves garlic, minced
- 1 tablespoon chopped fresh dill
- 1/4 cup pickle brine (from the pickle jar)
- Juice of half a lime (optional)
- Salt, to taste
Instructions
- Dice the Vegetables. Begin by dicing all the vegetables (pickles, cucumber, red bell pepper, tomato, red onion, and jalapeno) into small pieces. You can adjust the size according to your preference, but smaller pieces help blend the flavors better.
- Combine Ingredients. In a large bowl, add all the diced vegetables along with the minced garlic, chopped fresh dill, pickle brine, and optional lime juice.
- Mix and Season. Stir the mixture thoroughly to combine all ingredients evenly. Taste and season with salt as needed to enhance the flavors.
- Serve and Enjoy. Use the Pickle De Gallo as a dip with corn chips, or as a tangy topping for nachos, tacos, or other dishes. It can also be enjoyed as a refreshing side salad.
Notes
- This Pickle De Gallo is a copycat version of Grillo’s Pickle De Gallo, known for its fresh and tangy flavors.
- Great for pickle lovers looking for a unique and easy-to-make dip or topping.
- Perfect for summer gatherings due to its refreshing taste and no-cook preparation.
- Adjust jalapeno quantity for desired spice level.
- Can be made ahead and refrigerated for better flavor melding.
Nutrition
- Serving Size: 1/2 cup
- Calories: 34
- Sugar: 6.2 g
- Sodium: 500 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 8.6 g
- Fiber: 0.9 g
- Protein: 0.5 g
- Cholesterol: 0 mg
