Pickle de Gallo

What Makes This Pickle de Gallo Recipe So Good?

• Flavor Packed: Crunchy dill pickles are tossed with colorful fresh veggies, pickle brine, cilantro, garlic, and zesty lime juice.
• Quick and Easy: With just 10 minutes of prep time, this easy salsa only requires some chopping!
• Perfect For Making Ahead: I’ve found that it’s even better the next day because the flavors have more time to meld together.
• Kid Approved: My pickle loving kids can’t get enough of this stuff! The best part? They’re getting plenty of veggies, too.

Key Ingredients

Besides the pickles, everything else in this pickle de gallo recipe comes straight from the produce section. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Cucumber: If you get one with seeds, try to remove them as much as possible before tossing them with the other ingredients. To remove the seeds, I cut the cucumber in half lengthwise and then use a spoon to scrape out the center.
• Bell Pepper: I like to use a red bell pepper because of the sweeter flavor and pop of vibrant color, but yellow or orange are great too. Only use a green bell pepper if you prefer a less sweet and more pungent flavor.
• Pickles: You can use any flavor of pickles you prefer, but dill pickles are a classic choice. Try spicy pickles for an extra kick, or sweet pickles for a milder, slightly tangy twist. Feeling fancy? Use some homemade quick refrigerator pickles.
• Red Onion: While you could use another onion, I really recommend red onions! They are a milder onion and will complement the other ingredients well without overpowering them.
• Cilantro: Feel free to measure with your heart. I always add a little extra!
• Jalapeños: Leave the seeds in your jalapeños to increase the heat. Want it even spicier? Swap these with Serrano peppers.
• Brine: You’ll grab this straight out of the pickle jar. This recipe’s a great way to use up any leftover pickle brine so it doesn’t go to waste!

How to Make Pickle de Gallo

You’ll just need about 10 minutes and a sharp knife to make this easy pickle de gallo recipe! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Chop with Care: Chop all the vegetables the same size for a nicer looking dish and perfectly balanced bite.
• Remove Seeds and Pulp: It’s best to use a spoon and scoop out all the seeds and pulp from the cucumber and tomatoes. This will keep the dish from becoming watered down.
• Add Cheese: Crumbled feta or cotija cheese pairs beautifully with the briny flavor of pickles.
• Add Avocado: For a creamy twist, dice up some avocado and mix it in right before serving.

How To Serve Pickle de Gallo

• Dip: We love it served as a tangy dip with tortilla chips, but pita chips, bagel chips, or even pork rinds also make great dippers.
• Condiment: Toss this pickle-y goodness on a burger, tacos (or walking tacos for more fun), or hot dogs and nachos. It’s also great served over grilled chicken or tuna salad!