If you’re anything like me and adore bold, fresh flavors with a bit of tang, then this Pickle de Gallo Recipe will soon become one of your favorites. This isn’t your everyday salsa—it’s crisp, vibrant, and packed with that unmistakable pickle punch that adds a whole new level of excitement to burgers, sandwiches, or even just by itself as a snack. Trust me, once you try my version, you’ll understand why this recipe keeps me reaching for more!

❤️

Why You’ll Love This Recipe

Quick & Easy: You only need a handful of ingredients, and prep is a breeze.
Bright & Tangy Flavor: That pickle brine twist adds a fantastic zest you won’t find in traditional salsas.
Versatile: Perfect on everything from burgers to grilled meats or even as a lively dip.
Make-Ahead Friendly: It tastes even better after a couple of hours resting in the fridge, making it ideal for parties and meal prep.

A clear glass bowl filled with finely chopped layers of vegetables, including bright red bell peppers, green pickles, and white onions, all cut into small cubes evenly mixed together. The bowl is placed on a white marbled surface, and a silver spoon rests inside the bowl on the right side. The mix of colors is vibrant, with the red, green, and white pieces spread throughout the bowl, creating a fresh and crisp look. photo taken with an iphone --ar 2:3 --v 7 - Pickle de Gallo, spicy pickle salsa, tangy salsa recipe, quick homemade salsa, versatile pickle salsa

Ingredients You’ll Need

I love how the combination of crunchy baby dill pickles with sweet peppers and a spicy kick makes this pickle de gallo sing. Plus, grabbing quality fresh ingredients makes all the difference — you’ll feel it in every bite.

Flat lay of ten whole baby dill pickles with fresh green stems, half a sweet yellow onion with smooth bright yellow skin, one whole shiny red bell pepper, one whole vibrant green serrano pepper, a small white ceramic bowl of clear pickle brine, one uncracked garlic clove with papery white skin, and a small white ceramic bowl of coarse kosher salt, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pickle de Gallo, spicy pickle salsa, tangy salsa recipe, quick homemade salsa, versatile pickle salsa

Baby dill pickles: Go for crunchy and flavorful pickles, not too soft—this gives the salsa its signature snap.
Sweet yellow onion: Adds just the right mild sharpness without overpowering the pickle flavor.
Red bell pepper: Gives a subtle sweetness and vibrant color that brightens the dish.
Pickle brine: Don’t toss this! It’s full of tangy goodness that amplifies the whole recipe.
Garlic clove: Freshly minced for that lovely aromatic touch.
Kosher salt: Enhances every flavor and balances out the tanginess.
Serrano or jalapeno pepper: Adds just enough heat—you can adjust this according to your spice tolerance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this pickle de gallo recipe—it’s so adaptable you can tweak it based on what you have or what flavors you’re craving. Don’t be afraid to make it your own!

Milder Version: I sometimes swap the serrano for sweet mini bell peppers to make it totally kid-friendly without losing the crunch.
Extra Heat: Adding an extra jalapeno or a pinch of cayenne to turn up the spice level has been a hit with my spice-loving friends.
Herb Boost: Tossing in some fresh cilantro or dill can add a new fresh herbaceous note that pairs amazingly with the pickles.
Low-Sodium: Use low-sodium pickles and reduce added salt for a heart-healthier option without compromising flavor.

How to Make Pickle de Gallo Recipe

Step 1: Dice Everything Finely

Start by finely dicing about 10 baby dill pickles, half a sweet yellow onion, a red bell pepper (after removing seeds), and your serrano or jalapeno pepper. The key here is to keep the pieces small and uniform so every bite has a perfect balance of flavors and textures. I usually use a sharp knife to make this quick and clean, and sometimes I even use a food processor on a pulse setting if I’m in a hurry—just be careful not to overdo it!

Step 2: Mix and Season

In a mixing bowl, add your diced pickles, onion, red bell pepper, jalapeno, and minced garlic clove. Pour in 2 tablespoons of pickle brine and sprinkle with half a teaspoon of kosher salt. Stir everything together gently, making sure the ingredients are well combined. This step really builds the flavor foundation, so don’t skip the brine—it’s what makes this pickle de gallo stand apart from any salsa you’ve tried before.

Step 3: Let It Marinate

Cover the bowl and pop it in the fridge for at least 2 hours. Here’s where the magic happens—the flavors meld and deepen, and the veggies soak up that tangy pickle brine. When I first tried this, I was tempted to eat it right away, but waiting makes a huge difference. Before serving, give it another good stir to wake everything up.

👨‍🍳

Pro Tips for Making Pickle de Gallo Recipe

Choose Crisp Pickles: I’ve found that using firm, crunchy baby dills keeps the texture lively and fresh.
Mind the Salt: Since pickle brine can be salty, start with less added salt and adjust after it marinates.
Prep Ahead: This is one salsa that truly benefits from sitting overnight—your future self will thank you.
Balancing Heat: I avoid adding seeds from the jalapeno to keep the heat manageable, but feel free to experiment!

How to Serve Pickle de Gallo Recipe

A woman's hand holds a single triangular light beige tortilla chip topped with a colorful mix of diced vegetables. The topping has three layers visible: light green pickles, white onions, and small bright red pieces, all with a fresh, slightly glossy texture. In the background, a white bowl filled with the same diced mixture sits on a white plate, surrounded by more triangular beige tortilla chips scattered on a white marbled surface. The overall image has a bright and fresh look with a clear focus on the chip and its topping. photo taken with an iphone --ar 2:3 --v 7 - Pickle de Gallo, spicy pickle salsa, tangy salsa recipe, quick homemade salsa, versatile pickle salsa

Garnishes

I usually sprinkle a little fresh cilantro or chopped green onion on top for an added burst of color and freshness. Sometimes, a squeeze of lime juice right before serving brings everything to life. These little touches can really elevate the experience and make it look as good as it tastes.

Side Dishes

This pickle de gallo is my go-to condiment for backyard BBQs—it’s incredible on cheeseburgers, hot dogs, grilled chicken, or even piled high on crispy fish tacos. I also love using it as a crunchy topping for rice bowls or alongside warm tortilla chips for a quick snack.

Creative Ways to Present

At parties, I like serving this pickle de gallo in small mason jars with mini spoons for guests to grab and go—it’s super cute and keeps things tidy. Another great idea I discovered is using it as a topping on deviled eggs, giving a playful tang to a classic appetizer.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where it stays fresh and flavorful for up to 5 days. In fact, I think the flavor intensifies as it sits! Just give it a quick stir before serving, and you’re good to go.

Freezing

Since the texture of the fresh vegetables can get mushy, I generally don’t freeze pickle de gallo. It’s best enjoyed fresh or refrigerated. If you’re looking to keep it longer, making smaller batches might be the way to go.

Reheating

Because this is a fresh, raw salsa, I recommend serving it cold or at room temperature. There’s no need to reheat—actually, heating would soften those delightful crunches and mellow the tangy punch that makes this recipe special.

FAQs

What’s the difference between pickle de gallo and regular pico de gallo?

Great question! While pico de gallo uses fresh tomatoes as the base, pickle de gallo swaps those for crunchy pickles, giving it a tangy, zesty twist that’s perfect if you want something a bit different but just as fresh and vibrant.
Can I use other types of pickles in this recipe?

You can! I prefer baby dill pickles for their size and flavor, but bread and butter pickles will add a sweeter element. Just keep in mind this will affect the overall taste and sweetness of your pickle de gallo.
How spicy is this pickle de gallo recipe?

The heat comes from the serrano or jalapeno pepper, which can be adjusted based on your preference. Removing the seeds will mellow it out, while adding both pepper and seeds will kick up the heat considerably.
Can I prepare pickle de gallo ahead of time?

Absolutely! In fact, making it at least 2 hours ahead, or even overnight, helps all the flavors marry beautifully. Just keep it covered in the fridge until ready to serve.

Final Thoughts

This pickle de gallo recipe is one of those joyful discoveries that keeps me concocting new ways to enjoy it. It’s simple yet bursting with flavor, fresh but punchy, and uniquely versatile. If you love a burst of tangy brightness with a little heat and crunch, this is the recipe to have on hand. Next time you crave something easy but exceptionally tasty, give it a whirl—you’ll thank me later!

Pickle de Gallo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 127 reviews

Author: Villerius
Prep Time: 15 min
Cook Time: 0 min
Total Time: 2 hours 15 min
Yield: 6 servings
Category: Condiment
Method: No-Cook
Cuisine: Mexican
Diet: Low Fat

Print Recipe

Description

Pickle de Gallo is a tangy and refreshing twist on the classic pico de gallo salsa. Made with finely diced baby dill pickles, sweet onion, red bell pepper, serrano pepper, and a splash of pickle brine, this vibrant condiment adds a crisp, zesty bite to burgers, sandwiches, and hot dogs. It’s easy to prepare and marinate, delivering fresh flavors that bring a unique pickle accent to your favorite dishes.

Ingredients

Pickle de Gallo Ingredients

24 ounces baby dill pickles (finely diced, about 10 baby dill pickles)
½ sweet yellow onion (finely diced)
1 red bell pepper (seeded and finely diced)
2 tablespoons pickle brine (from the jar)
1 garlic clove (minced)
½ teaspoon kosher salt
1 serrano pepper or jalapeno pepper (finely diced)

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: In a mixing bowl, add the finely diced baby dill pickles, sweet yellow onion, red bell pepper, serrano or jalapeno pepper, minced garlic, kosher salt, and pickle brine. Stir thoroughly until all ingredients are well combined, ensuring an even blend of flavors.
Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. This marinating step allows the flavors to meld together and develop a bright, tangy profile. Stir the mixture again before serving for optimal flavor distribution.

Notes

This Pickle de Gallo is perfect for adding crunch and zest to burgers, hot dogs, and sandwiches.
Marinate for longer to intensify the flavors if desired.
Adjust the heat level by selecting either serrano for a spicier kick or jalapeno for milder heat.
Use fresh ingredients for best taste and texture.
Watch the accompanying video tutorial to see the preparation method in action.