Meet Pickle De Gallo, your new obsession for every snack spread and summer barbecue! This vibrant, tangy riff on classic pico de gallo is packed with crunchy dill pickles, juicy tomatoes, red onion, fresh dill, and a hint of heat from jalapeño. Finished with a zingy splash of pickle juice and lime, it delivers a burst of bold flavor in every bite. Whether you’re piling it onto tortilla chips or using it to top off burgers and tacos, Pickle De Gallo is the appetizer you’ll crave again and again.
Ingredients You’ll Need
One of the joys of Pickle De Gallo is how it transforms a few simple, everyday ingredients into something truly special. Every ingredient in this recipe brings its own irresistible flair, contributing a vital note to the overall harmony of flavors and textures.
- Dill pickles (1 cup, finely chopped): The star of the show! Their briny crunch gives this salsa its unique character and addictive tang.
- Cherry tomatoes (½ cup, seeded and diced): They add juicy freshness and a subtle sweetness to balance the pickles’ saltiness.
- Red onion (¼ cup, finely chopped): For a sharp, colorful pop and just the right touch of bite.
- Jalapeño (1 small, seeded and finely diced): Introduces gentle heat; keep the seeds if you want extra spice.
- Fresh dill (2 tablespoons, chopped): This herb doubles down on pickle flavor and brightens up the entire bowl.
- Pickle juice (1 tablespoon): It amplifies the pickle punch while keeping everything juicy and bold.
- Lime juice (1 tablespoon): Lively acidity for that super-refreshing finish.
- Garlic powder (¼ teaspoon): A hint of savory depth that ties the flavors together.
- Black pepper (¼ teaspoon): Adds a mild complexity without overpowering the mix.
- Salt (to taste): Just enough to dial up all those vibrant tastes—taste and tweak if needed!
How to Make Pickle De Gallo
Step 1: Chop the Veggies
Grab your sharpest knife and take a little time for this first step because Pickle De Gallo is all about that irresistible texture. Finely chop your dill pickles, cherry tomatoes, red onion, and jalapeño so every scoop is packed with perfect little bursts of flavor. The more consistent your chopping, the better your salsa will look and taste.
Step 2: Combine in a Bowl
Gather all the chopped pickles, tomatoes, onion, jalapeño, and fresh dill in a medium mixing bowl. This is your flavor base, and just tossing everything together already looks (and smells!) incredibly fresh.
Step 3: Add the Juices and Seasonings
Pour in the pickle juice and lime juice, then sprinkle over the garlic powder and black pepper. Give everything a good mix to make sure the flavors mingle in every bite. Don’t forget to taste—add salt as needed and a touch more lime if you like it extra zippy.
Step 4: Let It Marinate
While this step might test your patience, trust me, it’s worth it! Let your Pickle De Gallo sit for 10–15 minutes at room temperature. This resting time lets all the ingredients meld together, rounding out the sharp edges and creating a beautifully unified flavor.
Step 5: Serve Chilled
Serve your Pickle De Gallo nice and cold. Chill it in the fridge if you like, then bring it out to impress your guests with its bold color and irresistible aroma. Grab your favorite chips, or get ready to spoon it over whatever needs a flavor upgrade!
How to Serve Pickle De Gallo
Garnishes
A flourish of extra fresh dill or a scattering of thinly sliced green onions can take your Pickle De Gallo from humble to party-worthy. For even more color, a few halved cherry tomatoes or slivers of radish on top are eye-catching and tasty.
Side Dishes
Pair Pickle De Gallo with all your summertime favorites! It’s a natural next to tortilla chips, of course, but shines atop burgers, loaded hot dogs, grilled chicken, or fish tacos. For a backyard BBQ feast, serve it alongside coleslaw, potato salad, and crisp garden veggies.
Creative Ways to Present
Think beyond the chip bowl! Try spooning Pickle De Gallo into mini mason jars for adorable, single-serve appetizers. It’s fantastic as a topping for baked potatoes or avocado toast, or layered over cream cheese for a tangy, eye-popping dip. Tuck some into lettuce cups or spoon it atop roasted veggie platters for a bright, unexpected twist.
Make Ahead and Storage
Storing Leftovers
Leftover Pickle De Gallo can be covered and kept in an airtight container in the refrigerator for up to 3 days. The flavors actually get bolder as they sit, so don’t hesitate to make it ahead—just give it a quick stir before serving to redistribute all those amazing juices.
Freezing
Unfortunately, Pickle De Gallo doesn’t freeze well; the fresh veggies can lose their crunch and become a bit mushy after thawing. For the best texture and flavor, stick to making what you’ll enjoy within a few days.
Reheating
Since Pickle De Gallo is a raw, refreshing salsa, there’s no need to reheat it. If it’s been in the fridge for a while, just let it sit out for 10–15 minutes to take off the chill before serving—this will help all the flavors shine.
FAQs
Can I make Pickle De Gallo spicier?
Absolutely! Use a hotter pepper like serrano or add some of the jalapeño seeds for a bigger kick. You can even swap in spicy pickles for an extra layer of heat.
Will sweet pickles work instead of dill?
While you can use sweet pickles, the overall flavor will change quite a bit—Pickle De Gallo is really all about that classic dill tang. Try it with sweet pickles if you’re feeling adventurous, but be ready for a sweeter twist.
Can I use other fresh herbs?
Fresh dill delivers the best pickle flavor, but you could experiment with chives or parsley for a slightly different herbal note. However, dill is truly what sets Pickle De Gallo apart.
What if I don’t have cherry tomatoes?
No worries! Roma or grape tomatoes work beautifully—just make sure to seed and dice them. The key is to avoid excess moisture, so your salsa stays crunchy, not watery.
Is Pickle De Gallo vegan and gluten-free?
Yes, it’s naturally vegan and gluten-free, making it a crowd-pleaser for all kinds of parties and diets. Just double-check your pickles and seasonings if you have specific dietary needs.
Final Thoughts
If you’re craving something out-of-the-ordinary yet incredibly simple, Pickle De Gallo is the dish to try. It’s vibrant, refreshing, and endlessly versatile. Go ahead—give it a spot at your next gathering and see how quickly it disappears!
Print
Pickle De Gallo Recipe
- Total Time: 10 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Pickle De Gallo is a zesty and tangy salsa-like dip that combines the crunch of dill pickles with the freshness of cherry tomatoes and a hint of spice from jalapeños. It’s a perfect party appetizer or a flavorful topping for your favorite dishes.
Ingredients
Dill Pickles:
1 cup finely chopped
Cherry Tomatoes:
½ cup seeded and diced
Red Onion:
¼ cup finely chopped
Jalapeño:
1 small, seeded and finely diced
Fresh Dill:
2 tablespoons chopped
Pickle Juice:
1 tablespoon
Lime Juice:
1 tablespoon
Garlic Powder:
¼ teaspoon
Black Pepper:
¼ teaspoon
Salt:
to taste
Instructions
- Combine Ingredients: In a medium bowl, mix pickles, tomatoes, red onion, jalapeño, and dill. Add pickle juice, lime juice, garlic powder, and black pepper.
- Adjust Seasoning: Taste and adjust salt or lime juice. Let it sit for 10–15 minutes to meld flavors.
- Serve: Enjoy chilled with tortilla chips, burgers, hot dogs, or as a taco topping.
Notes
- You can use spicy pickles for extra heat.
- Swap cherry tomatoes with roma tomatoes for a chunkier texture.
- This dip’s flavor improves with time, so make it in advance for enhanced taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 15
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg
