Pickle de Gallo (Dill Pickle Salsa)
This Pickle de Gallo (Dill Pickle Salsa) is a fresh twist on classic pico de gallo with crunchy dill pickles, juicy tomatoes, jalapeño, and zesty lime. It’s a quick and flavorful appetizer that’s perfect for dipping, topping tacos, or serving at your next gathering.
Servings: 8 servings
Calories: 14kcal
Equipment
- 1 medium bowl
Ingredients
- 2 large, ripe tomatoes, chopped small about 1 1/2 cups
- ¾ cup dill kosher pickles, chopped small
- ½ medium red onion, chopped small about 3/4 cup
- ¼ cup fresh minced cilantro
- 2 jalapenos, deseeded and minced about 1/4 cup
- 2 garlic cloves, minced
- juice from 1 lime
- 2 tablespoons pickle brine
- Salt and pepper to taste
Instructions
- Chop all of the ingredients and add everything to a medium bowl. This includes tomatoes, pickles, red onion, cilantro, jalapeno, garlic, lime juice, pickle brine, salt, and pepper.
- Give it all a good toss and serve immediately or add plastic wrap and chill for up to an hour before serving.
Notes
Storage:
Store leftover Pickle de Gallo in an airtight container in the refrigerator for up to 4–5 days. For the freshest flavor and crunch, I recommend enjoying it within the first 2–3 days.
The tomatoes will naturally release some liquid as the salsa sits, so give it a good stir before serving and drain off any excess liquid if needed. I do not recommend freezing this salsa, as the fresh vegetables will lose their crisp texture once thawed.
Tips and Modifications:
Dice the pickles, tomatoes, onion, jalapeño, and other ingredients into small, evenly sized pieces. This ensures you get a little bit of everything in every delicious scoop.
Serve immediately or chill in the refrigerator for 15 minutes to an hour before serving. This gives the lime juice, pickle brine, garlic, and fresh ingredients time to come together.
Choose crunchy dill pickles for the best texture and flavor. I recommend avoiding sweet or bread-and-butter pickles, which will change the overall taste of the salsa.
Control the spice by adjusting the jalapeño. Remove the seeds and membranes for a milder salsa, or leave some intact for an extra kick.
If you aren't a fan of cilantro, feel free to leave it out or replace it with fresh parsley for a different flavor.
Make this recipe your own by adding diced cucumber, bell pepper, avocado, or even fresh corn for additional flavor and texture.
Serve Pickle de Gallo with tortilla chips for an easy appetizer, spoon it over tacos or nachos, or use it as a fresh and tangy topping for veggie burgers, sandwiches, and burrito bowls.
For parties and BBQs, prepare the salsa a few hours ahead of time and keep it chilled until you're ready to serve. Give it a good stir and taste for seasoning right before putting it out.
Nutrition
Serving: 0.25cup | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 166mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 0.2mg