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 irresistibly tangy and crunchy about this Pickle de Gallo Recipe that makes it a refreshing twist on classic salsa. It’s the perfect mix of pickles, peppers, and a little zing that livens up any dish or snack you put it on. Trust me, once you try it, it’ll become a go-to condiment in your kitchen.

A white bowl filled with a colorful salad made of small diced green cucumbers, red bell peppers, yellow pickles, and purple onions, mixed with tiny sprigs of fresh green dill. The salad fills the bowl nearly to the top, with two ripple-textured yellow potato chips standing upright on the right side of the bowl. The bowl sits on a light wooden board with extra potato chips scattered around it, all on a white marbled surface. In the top right, there is a glass of dark soda with ice cubes, and parts of a plate with green pickles and dill are visible at the bottom. 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

I have to say, Pickle de Gallo quickly became one of my favorite unexpected toppings. The balance of tart baby dill pickles with fresh veggies and a little heat is simply addictive, and it’s so easy to throw together!

Simpleness: Just a handful of ingredients, no cooking needed, and it comes together in minutes.
Uniqueness: It gives you that classic pico de gallo vibe but with a tangy punch thanks to pickles.
Versatility: Use it on tacos, burgers, eggs, or simply dipped with tortilla chips.
Make Ahead Friendly: It tastes even better after marinating a couple of hours, so you can prep ahead and impress your guests.

A clear glass jar is filled to the top with small cubes of vegetables, arranged closely together. The bottom and middle layers are mostly light green and white pieces, interspersed with some small red cubes scattered evenly throughout. The top layer has more green cubes mixed with red ones, showing a fresh and crisp texture. In the background, another similar jar is partly visible, and a white bowl is out of focus on a white marbled surface with a wooden-handled spoon lying near the jars. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients in this Pickle de Gallo Recipe come together to create a lively texture and flavor combo. The salty crunch of baby dill pickles pairs beautifully with sweet onion and bell pepper, while the serrano pepper adds just enough kick to wake up your taste buds.

Flat lay of finely diced baby dill pickles, half a sweet yellow onion diced, a whole red bell pepper seeded and diced, a small white bowl with pickle brine, a whole garlic clove, a small white bowl of kosher salt, a whole serrano pepper diced, all arranged symmetrically on simple white ceramic bowls and plates, 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: The star ingredient — they bring the perfect tang and crunch. Finely dicing them keeps every bite balanced.
Sweet yellow onion: Adds sweetness and a mild bite that complements the pickles without overpowering.
Red bell pepper: For freshness, color, and subtle sweetness that lightens the overall flavor.
Pickle brine: A secret weapon — it enhances the pickle flavor and adds a little extra tang.
Garlic clove: Just a hint to give depth and savory notes without being too strong.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Serrano or jalapeño pepper: Adds a gentle spice that balances the acidity and sweetness.

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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 based on what’s in my fridge or the dish I’m serving it with. Sometimes I add more heat with extra serrano or swap in sweet pickles to make it a bit milder. What’s great is you can customize it freely—make it spicy, garlicky, or even add fresh herbs like cilantro if you want.

Variation: One of my favorite twists is adding a splash of fresh lime juice for a zesty boost—works wonders as a topping for grilled meats.
For less spice: Swap serrano for a milder pepper or leave it out altogether if you’re sensitive to heat.
Extra crunch: Toss in chopped celery or radishes for an unexpected but delightful texture.

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

Step 1: Chop Everything Finely for Perfect Texture

Start by finely dicing about 10 baby dill pickles, the sweet yellow onion, red bell pepper, and your serrano or jalapeño pepper. Finely chopping ensures every bite has balanced flavors without one overpowering the other. I find using a sharp knife really helps achieve this texture without bruising the veggies.

Step 2: Combine Ingredients and Stir Well

Place all your chopped ingredients in a mixing bowl—pickles, onion, bell pepper, garlic, serrano, kosher salt, and two tablespoons of the pickle brine. Give it a good stir so everything is evenly coated with that briny flavor. It’s okay if some pickle brine pools at the bottom; that’s where the magic happens!

Step 3: Marinate in the Fridge — Patience Pays Off

Cover your bowl with plastic wrap or a lid and pop it into the fridge for at least 2 hours. This marinating time is crucial—it allows the flavors to meld and the pickles to soften just enough without losing their crunch. I usually prep this in the morning for a dinner party, and it always wows people.

Top Tip

From countless batches I’ve made, I’ve learned that the secret to nailing this Pickle de Gallo Recipe lies in the balance of chopping and marinating. Here are a few pointers to make yours perfect every time.

Sharp Knife is Key: Using a sharp knife ensures clean cuts and prevents the veggies from getting mushy or bruised—texture is everything here.
Don’t Skip the Brine: Adding a couple tablespoons of pickle brine amps up the tangy flavor and helps everything meld beautifully.
Marinate Time: At least 2 hours in the fridge is a must. I even prefer overnight if I have time—it makes the flavors sing.
Adjust Heat Gradually: Start with less serrano pepper if you’re cautious about spice, then add more next time once you know your preference.

How to Serve Pickle de Gallo Recipe

Garnishes

I usually top my Pickle de Gallo with a sprinkle of fresh chopped cilantro or thinly sliced green onions. It adds a fresh, vibrant note and a pop of green that makes it look as good as it tastes. Sometimes I even toss on a bit of crumbled queso fresco for a creamy contrast.

Side Dishes

This tangy salsa hits the spot alongside grilled carne asada tacos, crispy carnitas, or even as a bright topping on a casual burger or fried chicken sandwich. You can’t go wrong serving it with tortilla chips or alongside roasted vegetables for a crunchy, flavorful punch.

Creative Ways to Present

For a party, I like serving Pickle de Gallo in small mason jars with colorful tortilla chips arranged around. It looks fun and approachable. Another thing I’ve done is layering it over guacamole to add texture and tang, which guests always seem to love.

Make Ahead and Storage

Storing Leftovers

I store leftover Pickle de Gallo in a tightly sealed container in the fridge. It keeps well for about 4 to 5 days, and the flavors actually deepen with time. Just be sure to give it a good stir before serving again.

Freezing

I haven’t had great results freezing this recipe because the texture of the pickles and peppers changes after thawing. I recommend enjoying it fresh or refrigerated for the best experience.

Reheating

This salsa is best served cold or at room temperature, so I don’t reheat it. Just take it out of the fridge about 15 minutes before serving to take the chill off and stir gently.

Frequently Asked Questions:

Can I use other types of pickles for this recipe?

Yes! While baby dill pickles provide a nice balance of tartness and crunch, you can experiment with bread and butter pickles for a sweeter profile or even kosher pickles. Just keep in mind the flavor and sweetness will change slightly.

How spicy is this Pickle de Gallo?

This recipe has a gentle heat from the serrano or jalapeño pepper, but it’s easy to adjust according to your tolerance. You can omit the pepper completely or use milder varieties if you prefer no spice. It’s all about your comfort level!

Can I make this recipe ahead of time?

Absolutely! The Pickle de Gallo Recipe actually improves after marinating for a few hours. You can make it up to a day ahead and keep it refrigerated. Just make sure to stir it before serving to redistribute the juices.

What dishes pair best with Pickle de Gallo?

It shines as a topping on Mexican-style tacos like carne asada, carnitas, or birria, but it’s just as good on burgers, sandwiches, or alongside tortilla chips as a snack. I’ve even spooned it over scrambled eggs for a tangy morning kick!

Final Thoughts

This Pickle de Gallo Recipe is one of those unexpectedly delightful mixtures that has become a staple in my home kitchen. It’s so quick, fresh, and surprisingly versatile—perfect for brightening up simple meals or impressing friends at your next get-together. I really hope you give it a try—you’ll find yourself reaching for it again and again, just like I do.