Pickle de Gallo is a fun and crunchy twist on traditional pico de gallo made with tangy dill pickles! A great way to use up those last few pickle chips and make the perfect snack!
Pickle De Gallo Recipe
Ready for a twist on a classic? This recipe takes the traditional pico de gallo recipe and turns it on its head!
Instead of using fresh tomatoes as the base, you use diced crunchy dill pickles. They add a unique tangy flavor and a fun crunch.
Made famous by Travis Grillo, this pickle salsa is so delicious and unique! I love their pickles so of course, I love their pickle salsa!
Their pickle de gallo recipe is mostly cucumbers in their iconic Grillo’s brine which is the Grillo’s family pickle recipe. They just add some yellow onion and red bell pepper and turn them into a salsa.
I just had to make my own version of it!
If you love tangy pickles like I do, check out my pickle wrap dip, fried pickle dip, and fried pickles!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Ingredients Needed
Pickles – Use a crunchy dill pickle for best flavor.
Onion – A yellow or white onion is best. Substitute red onion if needed.
Bell peppers – A combination of yellow and red bell peppers for color.
Tomato – Firm Roma tomatoes hold up best.
Jalapeno – Fresh diced jalapeno have the best flavor.
Cilantro – Fresh chopped cilantro or substitute parsley if needed.
Juice – A combination of fresh lime juice and pickle juice. Substitute white vinegar or pickle brine.
Spices – Celery seed or celery salt.
Kitchen staples – Kosher salt, fresh minced garlic or garlic powder.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
How to Make Pickle De Gallo
First: In a medium bowl, combine pickles, onion, garlic, tomatoes, bell peppers, and jalapenos. Stir to combine.
Second: Stir in the pickle juice, lime juice, celery seed, salt, and cilantro. Toss until well combined.
Third: Serve immediately or chill in the fridge for at least 30 minutes up to 2 hours.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How To Serve with Pickle de Gallo
- Tortilla chips
- Vegetable sticks
- Favorite chips
- Crackers
- Hot dogs
- On grilled chicken, pork chops, or fish.
How long does it last?
Store any leftovers in the fridge for up to 4 days. The longer it sits the more the flavors meld together.
Tools Needed:
Tapas Tips & Tricks
- Use dill and crunchy pickles for the best flavor and texture in the pickle de gallo.
- Switch up the flavor profile with garlic pickles or spicy pickles.
- Don’t like the sour taste? Feel free to use sweet onions and bread and butter pickles.
- Add some fresh dill along with the cilantro.
- Don’t want it too spicy? Use pepperoncini peppers instead of jalapenoes.
- Need to bulk it up? Try adding diced cucumbers.
- Serve with a slotted spoon to drain the juice.
- Got a little left? Chop it very fine and mix with a little mayo for a fun sandwich spread!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Pickle De Gallo recipe is a pickle-based salsa with a fresh crunchy twist that you can serve as an appetizer or as a condiment or topping for a ton of other dishes.
Pickle de Gallo Recipe
Ingredients
- 2 cups crunchy dill pickles diced
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 Roma tomatoes seeded and diced
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 2 jalapeños minced (seeds removed if you dislike heat)
- 1 tablespoon pickle brine
- ½ lime juiced
- ½ teaspoon celery seed
- ½ teaspoon Kosher salt
- ¼ cup fresh cilantro finely chopped
Instructions
- In a medium bowl, combine pickles, onion, garlic, tomatoes, bell peppers, and jalapenos. Stir to combine.
- Stir in the pickle juice, lime juice, celery seed, salt, and cilantro. Toss until well combined.
- Serve immediately or chill in the fridge for at least 30 minutes up to 2 hours.
Notes
- Use dill and crunchy pickles for the best flavor and texture in the pickle de gallo.
- Switch up the flavor profile with garlic pickles or spicy pickles.
- Don't like the sour taste? Feel free to use sweet onions and bread and butter pickles.
- Add some fresh dill along with the cilantro.
- Don't want it too spicy? Use pepperoncini peppers instead of jalapenoes.
- Need to bulk it up? Try adding diced cucumbers.
- Serve with a slotted spoon to drain the juice.
- Got a little left? Chop it very fine and mix with a little mayo for a fun sandwich spread!
Nutrition
Recipe inspired by the Grillo’s pickle de gallo you find in the store.
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.