Pickle de Gallo Recipe

A bowl of chopped salsa with tomatoes, onions, and herbs sits on a marble surface, surrounded by pickles, lime halves, jalapeños, tortilla chips, and a patterned cloth.

Fresh, crunchy, and loaded with tangy flavor, this Pickle de Gallo is a fun twist on classic pico. It’s the perfect topping or snack for pickle lovers!

Course Dip, Side Dish

Cuisine Mexican

Keyword pickle de gallo, pickle de gallo recipe

Prep Time 15

Total Time 15

Servings servings

Calories 20kcal

Author Katie Cooksey

Ingredients

1 cup dill pickles finely diced
1 cup roma tomatoes finely diced
1/2 cup yellow onion finely diced
1 cup red bell pepper finely diced
1 medium jalapeño pepper seeded and finely diced (or more as desired)
1 clove garlic grated
1/2 cup cilantro fresh, chopped
juice of 1 lime
1/4 cup pickle brine
salt to taste
black pepper to taste

US Customary - Metric

Instructions

Finely dice dill pickles, roma tomatoes, red bell pepper, onion, and jalapeño pepper, making sure all the pieces are about the same size for uniformity.
Add all diced vegetables to a large bowl.
Grate in 1 clove of garlic.
Add chopped cilantro, lime juice, pickle brine, salt and black pepper.
Stir well, taste for seasonings and adjust as needed.
Cover and refrigerate until ready to serve with tortilla chips or with a spoon!

Notes

Storage Instructions

Store Pickle de Gallo in an airtight container in the refrigerator for up to 3 days. This recipe is best made ahead since the flavors deepen as it chills. Freezing is not recommended because the vegetables lose their crisp texture once thawed.

Nutrition