Dessert

Pickle de Gallo Recipe

ByElena Hart September 19, 2026September 19, 2026

Introduction

Pickle de Gallo is a tangy, refreshing twist on the classic pico de gallo, featuring crisp dill pickles and fresh vegetables. This zesty mix is perfect as a dip, topping, or side to brighten up your meals with a burst of flavor.

A white bowl filled with a freshly chopped salad consisting of vibrant green cucumber cubes, bright red bell pepper pieces, pale green pickle cubes, and purple-red onion chunks. Two lime wedges sit on top of the salad, adding a fresh green contrast. A silver spoon rests inside the bowl. Around the bowl on the white marbled surface, there are a few triangular yellow corn chips with some crumbs scattered near them. Part of another white plate with more yellow corn chips is visible at the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups dill pickles (diced)
1 cup cucumber (diced)

1 cup red bell pepper (diced)
3/4 cup seeded tomato (diced)

1/2 cup red onion (diced)
1 small jalapeño (seeds removed and minced)

2 garlic cloves (minced)
2 teaspoons fresh dill (chopped)
4 tablespoons pickle brine

1 tablespoon lime juice (optional)
Salt (to taste)
Pinch ground black pepper (optional)

Instructions

Step 1: Place all the diced vegetables and freshly chopped dill into a mixing bowl.
Step 2: Drizzle the mixture with pickle brine and lime juice if using.
Step 3: Add salt and a pinch of black pepper, then stir well to evenly distribute the flavors.

Step 4: Cover the bowl with plastic wrap or a lid and refrigerate for about 1 hour to let the flavors meld together.
Step 5: Before serving, give the pickle de gallo a final stir. Enjoy it as a dip, topping, or side dish.

Tips & Variations

For a milder version, remove seeds from the jalapeño completely or substitute with a milder pepper.

Use fresh lime juice to brighten the flavors further or substitute with vinegar for extra tang.
Add chopped fresh cilantro for a herbaceous twist.

Storage

Store pickle de gallo in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. Stir before serving again. This dish is best enjoyed fresh and chilled.

How to Serve

A white bowl filled with diced vegetables arranged in layers: at the bottom, red diced tomatoes, bright green cucumber cubes, and light green pickle pieces mixed with red and purple chopped onions; topped with two bright green lime slices placed on one side, adding freshness. In the background, there is a white bowl with similar diced vegetables and a white plate holding yellow tortilla chips, all set on a white marbled surface with a few broken chips scattered around. A silver spoon is partially visible inside the main bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of pickles?

Yes, you can use cucumbers alone, but the dill pickles and pickle brine add essential tang and depth that define this dish’s unique flavor.

Is pickle de gallo spicy?

The heat level depends on the jalapeño used. Removing seeds reduces the spice, making it milder, but the dish is generally mildly spicy with a fresh, zesty kick.