Fresh Pickle de Gallo

Fresh Pickle de Gallo is an exciting twist on traditional pico de gallo. Adding tangy pickles creates a refreshing and zesty salsa perfect for summer. With just a few simple ingredients, this quick, easy, and homemade pickle salsa adds a unique burst of flavor to your favorite dishes. 

Spotlight on This Fresh Pickle de Gallo

It’s easy to make. You can have this fresh pickle salsa recipe ready in 15 minutes or less. It tastes like it’s hard to make but it’s not. With only a handful of basic ingredients, this salsa recipe is a keeper! 

It’s healthy. There’s simply nothing healthier when it comes to dips. This pickle-based salsa is only made from fresh produce making it a healthy appetizer option. It’s a great way to get in some veggies and your belly will thank you! 

It’s a crowd-pleaser. I have brought this Pickle de Gallo to a few gatherings and I have received so many compliments. Trust me when I say, this is a great party appetizer or Taco Tuesday addition.

It’s packed with flavor. Traditional Pico de Gallo is already flavorful, right? Adding pickle and pickle brine to it just amps up the flavor and tastes like a salsa makeover. 

Frequently Asked Questions

Can I serve it immediately or does it need to be chilled? Either works! While I do prefer serving it chilled and making it ahead of time to allow the flavors to marinate, you can definitely serve it right away.

What else can I serve it with besides tortilla chips? I love adding it to the top of nachos, tacos, burritos, over baked taquitos, or a Mexican salad. Honestly, it’s great over many things.

Can I use white onion instead of red? Sure! Either will work. I just prefer eating red onion for its slight nutritional benefit over white varieties. You can use white onion, yellow onion, or sweet onion.

The Ingredients

Tomatoes: Grab yourself two ripe tomatoes for the base of this salsa. I also recommend using organic varieties when it comes to tomatoes.

Dill pickles: Grab a container of fresh dill kosher pickles to chop up in this salsa. Do not use sweet pickles.

Red onion: Of course you will need onion for a pico de Gallo recipe. Make sure to chop it up thinly. 

Cilantro: Grab a bundle of fresh cilantro and mince it. You can definitely add additional cilantro to your liking. 

Jalapenos: Take out the seeds and chop them small. I love the little spice that jalapenos add to salsa. I never keep the seeds but if you are into that, go for it. 

Garlic: Grab two whole garlic cloves instead of ground garlic. You’ve got to stick to fresh ingredients for this salsa.

Lime juice: Allow the salsa to marinate in the fresh lime juice overnight if you can. The citrus ties all of the Mexican flavors together and keeps it tasting fresh.

Pickle brine: Add a few tablespoons of pickle juice to the salsa and allow everything to marinate together for the perfect flavor. This juice comes from the liquid that the pickles were in.

Salt and pepper to taste. 

The Instructions

Step one: Chop all of the ingredients and add everything to a medium bowl. 

Step two: Give it all a good toss and ideally cover the bowl with plastic wrap and place it into the fridge to chill for 4-12 hours before serving. This is not required but recommended.

Tips + Modifications

To store: Place the leftovers into an airtight container and in the fridge for up to 5 days.

Enjoy with your favorite tortilla chips, in a burrito, or over nachos or tacos.

Other Vegan Dips You Should Try

Easy Vegan Street Corn Guacamole Salad

Creamy Blender Black Bean Salsa Dip (vegan)

Easy Vegan Veggie-Laoded 7-Layer Appetizer Cups

Enjoy!

XOXO

Michelle