Why You’ll Love This Recipe
Pickle De Gallo is a unique twist on the traditional salsa or pico de gallo, infusing all the fresh flavors of vegetables with the tangy zest of pickles and pickle brine. It’s light, refreshing, and incredibly easy to make—ready in just 15 minutes. The combination of crunchy cucumber, sweet bell peppers, juicy tomatoes, and the spicy kick from jalapeños makes this dish a burst of flavor with every bite. It’s vegan, low-maintenance, and an irresistible addition to any gathering!
Ingredients
- 1 cup diced pickles
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1 cup diced tomato
- ½ cup diced red onion
- ¼ cup diced jalapeño (or more if desired)
- 1–2 cloves garlic, minced
- 1 tablespoon chopped fresh dill
- ¼ cup pickle brine (from the pickle jar)
- Juice of half a lime (optional)
- Salt, to taste
(Tip: You can adjust the amount of jalapeño and garlic depending on your preferred spice level!)
Directions
- Dice the Vegetables: Start by dicing all your vegetables into small pieces. If you like a chunkier texture, feel free to make the dice bigger, but small pieces will give the dip a better consistency.
- Combine Ingredients: In a large bowl, combine the diced pickles, cucumber, red pepper, tomato, onion, jalapeño, and minced garlic.
- Add Flavor: Stir in the fresh dill, pickle brine, and lime juice (if using). Mix everything together well until all the ingredients are evenly distributed.
- Season: Taste and season with salt as needed. You can adjust the salt according to your preference.
- Serve: Enjoy immediately as a dip with corn chips, or chill in the refrigerator until ready to serve. It also makes an excellent topping for nachos, tacos, or as a side dish!
Servings and Timing
- Yield: 8-10 servings
- Prep time: 15 minutes
- Total time: 15 minutes
Variations
- Spicy Kick: Add more jalapeños or a pinch of red pepper flakes for extra heat.
- Herb Variation: Try adding other fresh herbs like cilantro or parsley for a different flavor profile.
- Vegan Creaminess: If you’d like a creamier version, add a couple of tablespoons of vegan sour cream or avocado to the dip.
- Additional Veggies: Feel free to experiment with other vegetables like corn, radishes, or carrots for extra crunch and flavor.
Storage/Reheating
- Storage: Pickle De Gallo can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors only get better as it sits, so it’s great for meal prep!
- Serving: This dip is best served cold, so refrigerate until ready to serve.
FAQs
Can I make this ahead of time?
Yes! Pickle De Gallo actually tastes even better after sitting in the fridge for a while, so it’s perfect for preparing in advance. Just let it chill for at least an hour before serving.
Can I use sweet pickles instead of dill?
While this recipe uses dill pickles for their tangy flavor, you can experiment with sweet pickles for a sweeter, milder version of Pickle De Gallo.
Is there a way to make this spicier?
Absolutely! If you prefer more heat, add extra jalapeños or some finely chopped hot peppers like serrano or habanero for a real kick.
Can I use other vinegar-based liquids instead of pickle brine?
If you don’t have pickle brine, you can use a bit of apple cider vinegar or white vinegar, though the flavor will be slightly different.
Conclusion
This Pickle De Gallo is the perfect combination of fresh, tangy, and spicy flavors, making it an ideal dip for chips or a topping for your favorite dishes. It’s easy to make, customizable, and absolutely delicious—sure to be a hit at any summer barbecue or gathering. Whether you’re serving it as an appetizer or adding it to tacos and nachos, this dish brings a burst of flavor that everyone will love!
Pickle De Gallo
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8-10 servings
- Category: Appetizer
- Method: Chilled
- Cuisine: Mexican
- Diet: Vegan
Description
Pickle De Gallo is a refreshing, tangy twist on traditional salsa, combining diced pickles, cucumbers, bell peppers, and a kick of jalapeños. It’s perfect as a dip, topping for tacos, or nachos.
Ingredients
1 cup diced pickles
1 cup diced cucumber
1 cup diced red bell pepper
1 cup diced tomato
½ cup diced red onion
¼ cup diced jalapeño (or more if desired)
1–2 cloves garlic, minced
1 tablespoon chopped fresh dill
¼ cup pickle brine (from the pickle jar)
Juice of half a lime (optional)
Salt, to taste
Instructions
- Dice all your vegetables into small pieces and combine them in a large bowl.
- Stir in fresh dill, pickle brine, and lime juice (optional), and mix well.
- Taste and season with salt as needed.
- Serve immediately with chips, or chill in the refrigerator for later use.
Notes
Pickle De Gallo can be stored in the fridge for 2-3 days. The flavors improve over time.
If you like more heat, add extra jalapeños or a pinch of red pepper flakes.
Customize with other vegetables like radishes or carrots for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 3g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
