Pickle de Gallo
By Maria Lichty
Published on June 20, 2025
Quick Summary
This Pickle de Gallo is a fresh, crunchy salsa-style recipe made with dill pickles, cucumber, red bell pepper, onion, jalapeño, and fresh dill. It’s a tangy, no-cook dip or topping that’s perfect for chips, burgers, hot dogs, sandwiches, and more. Ready in minutes and full of bold flavor, it’s a must-try for pickle lovers.
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Pickle de Gallo: A Fresh, Crunchy Pickle-Lover’s Dream
Calling all pickle fans—this one’s for you! If you’re all about that tangy, briny flavor, this Dill Pickle de Gallo is a recipe you’ll want to keep in regular rotation. I can’t stop making it! I know it sounds a little odd, but trust me, it’s SO good!
This Pickle de Gallo is a bright, crunchy, tangy twist on the classic pico de gallo that’s simple to throw together and packed with flavor. Instead of tomatoes, this recipe brings in a mix of diced dill pickles, cucumber, bell pepper, and onion, all tossed with fresh dill and a splash of brine from the pickle jar.
It’s perfect as a dip with chips, but just as good piled on burgers , hot dogs, sandwiches , or spooned over cottage cheese (my favorite). You can serve it chilled right away, or let it sit in the fridge for a bit to let the flavors come together.
It’s perfect for warm weather, snack platters, or adding some crunch to everyday meals. It’s quick to make, easy to customize, and a fun way to use up those pickles in the fridge.
And if creamy dips are more your style, don’t miss my Dill Pickle Dip for another easy, crowd-pleasing favorite.
Ingredients You Need
- Dill pickles : Use cold, crunchy pickles for the best texture and flavor.
- Cucumber : English or Persian cucumbers are ideal since they’re crisp and have fewer seeds.
- Red bell pepper : Adds a touch of sweetness and great color contrast.
- Red onion : I love using red onion for its crisp texture and pop of color.
- Jalapeño : Adds a nice kick, but isn’t too spicy. If you want more heat, add a little more or leave the seeds in.
- Garlic : A little raw garlic goes a long way; mince it finely so it doesn’t overpower.
- Dill : Fresh dill brightens everything up and brings out the flavor of the pickles.
- Pickle brine (from the pickle jar) : This ties the whole mix together and adds the signature tang.
Tips for Making Pickle de Gallo
- Chop ingredients evenly (very small) for the best texture and balance in every bite.
- Use firm vegetables so the salsa stays crisp after mixing.
- Let it sit in the fridge for 10–15 minutes (or longer) before serving so the flavors can meld.
- Taste before adding extra salt —the pickles and brine usually bring plenty.
- Double the recipe if you’re serving a crowd—it disappears fast!
Appetizer
Pickle de Gallo
Ingredients1x2x3x
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 jalapeño, seeded and minced
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill
- 2 tablespoons pickle brine, from the pickle jar
- Freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine the pickles, cucumber, red pepper, onion, jalapeño, red onion, garlic, dill, pickle juice, and pepper. Stir until well combined.
- Serve with potato chips, over cottage cheese, or as a garnish for hot dogs, hamburgers, or sandwiches.
Notes
Nutrition
Have you tried this recipe?
More Salsa Recipes
- Restaurant Style Salsa
- Pico de Gallo
- Corn Salsa
- Pineapple Salsa
- Easy Mango Salsa
Pickle de Gallo
Recipe from Two Peas and Their Pod
Ingredients
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 jalapeño, seeded and minced
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill
- 2 tablespoons pickle brine, from the pickle jar
- Freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine the pickles, cucumber, red pepper, onion, jalapeño, red onion, garlic, dill, pickle juice, and pepper. Stir until well combined.
- Serve with potato chips, over cottage cheese, or as a garnish for hot dogs, hamburgers, or sandwiches.
