Name: Pickle de Gallo Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Mexican-American
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

There’s something incredibly fresh and tangy about this Pickle de Gallo Recipe that instantly brightens up any meal. It’s like pico de gallo got a zesty makeover with chopped baby dill pickles, making it the perfect crunchy, savory sidekick to everything from tacos to grilled meats. I promise, once you try it, you’ll see why it’s such a delightful twist!

A white bowl filled with a colorful salad made of small diced cucumber, red bell pepper, red onion, and pickles, mixed with tiny green herb pieces, sitting on a wooden board. Two ridged yellow potato chips are placed on the right side inside the bowl, and more potato chips are scattered around on the white marbled surface. Two glasses with ice and dark soda are partially visible in the background, one at the top right and another at the bottom left. A sprig of fresh dill is placed inside the bowl on the left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pickle de Gallo Recipe
Top Tip
How to Serve Pickle de Gallo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pickle de Gallo Recipe

Why You'll Love This Recipe

This Pickle de Gallo Recipe is a game-changer in my kitchen. It’s bright, tangy, and crunchy all at once — a fresh take on a classic condiment that adds a surprising punch of flavor to everything. Plus, it’s so easy to throw together, which makes me reach for it anytime I’m craving something different without extra fuss.

Unique Flavor Combo: The dill pickles add a tart crunch that balances perfectly with the sweetness of bell pepper and the sharpness of onion.
Simple Ingredients: You probably already have everything in your fridge to make it—no complicated shopping trips needed.
Versatile Use: Whether you’re topping tacos, pairing with grilled meats, or munching with chips, it’s a flavor booster you’ll love.
Make-Ahead Friendly: It benefits from marinating, so it’s great to prepare ahead and let those flavors mingle.

A clear glass jar filled with finely chopped layers of various vegetables, mainly green pickles, white onions, and small pieces of red and green peppers. The diced vegetables are tightly packed inside the jar, giving a textured, colorful, and fresh look. The jar sits on a white marbled surface, with another similar jar blurred in the background to the right. On the left side, a woman's hand holds a small utensil next to a white bowl filled with light beige chips. The overall scene is bright and clean with soft natural lighting highlighting the freshness of the chopped vegetables. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pickle de Gallo Recipe shines on its own but works even better together. The dill pickles bring punchy sourness, while the red bell pepper adds a juicy sweetness and the serrano delivers just the right kick of heat. Choosing fresh veggies and quality pickles really makes a difference here.

Flat lay of finely diced baby dill pickles with visible small seeds and soft green skin, half a sweet yellow onion cut into small cubes showing its bright pale yellow layers, a whole glossy red bell pepper sliced and diced revealing its crisp texture and seeds removed, a small white ceramic bowl containing light green pickle brine, a fresh whole garlic clove with papery skin intact, a single serrano pepper with smooth green skin finely diced to show its crisp interior, a small white ceramic bowl with coarse kosher salt crystals, all arranged symmetrically with balanced spacing, placed 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

Baby Dill Pickles: Finely diced, these are the star—make sure they’re crunchy and flavorful.
Sweet Yellow Onion: Adds sharpness and depth but mellow, so use half and dice finely to avoid overpowering.
Red Bell Pepper: Gives color and natural sweetness for balance against the brininess.
Pickle Brine: The secret flavor intensifier—don’t skip it! Adds tang and ties it all together.
Garlic Clove: Fresh garlic amps up the savory notes without being too harsh.
Kosher Salt: Enhances all the ingredients without making it salty.
Serrano or Jalapeño Pepper: Finely diced for that gentle heat—adjust to your taste.

📝

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.

Make It Your Way

I love tweaking this Pickle de Gallo Recipe depending on what I’m serving it with or what’s in my fridge. It’s a super flexible salsa-style topper that lets you play with heat and crunch easily. Feel free to swap out serrano for jalapeño if you want milder spice, or toss in fresh herbs like cilantro for some extra brightness.

Variation: Once, I added some finely chopped fresh dill for an extra herbaceous layer and it was fantastic—definitely worth trying if you have it on hand.

Step-by-Step: How I Make Pickle de Gallo Recipe

Step 1: Prep and Dice Everything Evenly

Start by finely dicing your baby dill pickles, onion, red bell pepper, and serrano pepper. The key here is to keep the pieces roughly the same size so each bite is well balanced. Use a sharp knife and take your time—this is worth the effort for that perfect texture. Also, mince your garlic very finely; you want it to blend in without overpowering.

Step 2: Mix Ingredients and Add Pickle Brine

In a mixing bowl, combine the diced pickles, onion, bell pepper, garlic, and serrano pepper. Pour in about 2 tablespoons of pickle brine—that magical liquid packs a punch of flavor and ties everything together. Sprinkle in the kosher salt and give it a good stir until everything is evenly coated.

Step 3: Marinate and Let Flavors Develop

Cover the bowl and pop it into the fridge for at least 2 hours. I usually prepare this the night before I plan to serve it because marinating really lets the flavors mingle and mellow out, making it even tastier. When you’re ready to serve, give it one last good stir to wake up the ingredients.

Top Tip

Having made this Pickle de Gallo a few times, I've learned a few tricks that really bring it to life and keep it from tasting one-dimensional. These tips helped me dial in the perfect balance of flavors and texture every time.

Use Crisp Pickles: Soft pickles can make the whole salsa soggy—fresh, crunchy baby dill pickles are a must for that satisfying bite.
Don’t Skip the Brine: The pickle juice is where a lot of the magic happens; it adds tang and saltiness without extra salt.
Marinate Well: I usually let mine chill for 3-4 hours or even overnight because the flavors deepen beautifully.
Try a Food Processor Cautiously: If you use one to chop ingredients, pulse gently to avoid turning it into a mush.

How to Serve Pickle de Gallo Recipe

Garnishes

I often finish with a sprinkle of chopped fresh cilantro or a squeeze of lime juice to brighten up the pickle de gallo just before serving. A few avocado slices on the side also add creamy contrast that I adore.

Side Dishes

This pickle de gallo recipe pairs wonderfully with carne asada tacos, grilled chicken, or even alongside crispy tortilla chips for a refreshing snack. Don’t be shy to use it on burgers or hot dogs—it cuts through richness with a welcome tang.

Creative Ways to Present

For parties, I like serving Pickle de Gallo in small individual cups or mini mason jars with tiny spoons for easy grab-and-go bites. You can also spoon it on top of grilled corn on the cob for a surprising pop of flavor that guests love.

Make Ahead and Storage

Storing Leftovers

I store any leftover pickle de gallo in an airtight container in the fridge. It tends to keep well for up to 4-5 days, and the flavors actually develop even more over time. Just give it a quick stir before serving again.

Freezing

Freezing isn’t ideal for this recipe since the fresh veggies lose their crunch and the texture changes. I recommend enjoying it fresh or refrigerated for the best experience.

Reheating

This pickle de gallo is best served cold or at room temperature. If you want to warm it slightly, just bring it out of the fridge about 15 minutes before serving. Heating it in the microwave tends to soften the veggies and lose that crisp texture.

Frequently Asked Questions:

What is the difference between Pickle de Gallo and traditional Pico de Gallo?

Pickle de Gallo swaps out the classic tomato base for finely chopped dill pickles, resulting in a tangier, crunchier salsa-style topping. It uses similar ingredients like onion, peppers, and garlic but brings a unique pickle-brine flavor you won’t find in traditional pico de gallo.

Can I use regular dill pickles instead of baby dill pickles?

You can, but baby dill pickles tend to be crisper and smaller, making them easier to finely dice and integrate into the salsa. If using larger dill pickles, just be mindful to dice them finely and drain any excess liquid so your pickle de gallo doesn’t become too watery.

How spicy is this Pickle de Gallo Recipe?

The recipe uses serrano or jalapeño peppers, which bring a mild to moderate heat. You can adjust the amount or omit the pepper altogether for a milder version. If you like it spicy, leave the seeds in, or add extra peppers depending on your heat tolerance.

Can I make this Pickle de Gallo Recipe vegan and gluten-free?

Absolutely! This recipe is naturally vegan and gluten-free, as it’s composed entirely of fresh vegetables and pickles with no hidden animal products or gluten ingredients. It’s a fantastic allergen-friendly condiment to enjoy guilt-free.

Final Thoughts

This Pickle de Gallo Recipe has become a staple for me, especially when I want something bright, crunchy, and a little unexpected to spice up everyday meals. It’s such a simple way to add flavor and texture that’s totally fresh and satisfying. I can’t recommend giving it a try enough—you might just find yourself making it again and again, just like I do!