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Our Pickle de Gallo recipe is sure to be a new favorite dip or topping! Ready in no time with freshly chopped pickles, peppers, onion, garlic, and dill all mixed up in pickle brine! Perfect as a chip dip or a topping for your next hot dog or hamburger!
This one is for the pickle lovers!
A Twist on Salsa That You Didn’t Know You Needed
Is salsa my comfort food? Yes. For sure.
Have we already shared our recipes for restaurant style salsa and the ultimate pico de gallo? You bet.
Do you need a pickle version? Obviously.
Maybe you’ve seen Pickle de Gallo at the store before and wondered what the heck it was? Well, I’m here to say that it’s exactly what it sounds like! You swap the tomatoes for dill pickles and you have pickle pico de gallo!
I was super skeptical about this when I first saw the container at the store, but I gave it a try and immediately said, “I can do it better.”
And, not to brag, I did. It tastes exactly how you think it would – salty, sour, crisp – and everyone that tries it is surprised that they like it so much.
Our Pickle Dip is another crowd favorite! Crunchy dill pickles mixed with cream cheese – perfect on Ruffles!
3 Reasons You’ll Love This REcipe:
- Quick & Easy: Made in minutes with just a bit of chopping!
- Super Versatile: Serve it with tortilla chips or use it top a hot dog or burger. It’s good on sandwiches too!
- Unique: I love surprising friends with new-to-them foods and this one is always a bit of a shock.
Ingredient Notes:
Dill Pickles – Use your favorite dill pickles here – ones that are nice and crunchy with a bold flavor. Our refrigerator dill pickles work well or try Claussen brand!
Onions – I’m using yellow onions but any variety should work.
Bell Pepper – I’m using sweeter red bell peppers for this but you could really use any color that you prefer!
Garlic – Mince some fresh garlic cloves for lots of flavor!
Jalapeno or Serrano – Use jalapeno for less heat and serrano for more heat. Remove the seeds and membranes to tone things down a bit or leave them in for extra spice.
Pickle Brine – Adding the pickle juice is a good way to add even more pickle flavor, plus the chopped veggies taste great when mixed up in it!
Dill – You’ll want some freshly chopped dill to add in for extra dill pickle flavor!
How to Make Pickle de Gallo:
Chop: First up you’ll need to prepare all the chopped veggies! Dice up the pickle, onion, bell pepper, and jalapeno. Mince the garlic and add all of that to a mixing bowl.
Mix: With all the chopped veggies added you can now pour in the pickle juice and add in the chopped dill. Stir all that up until it is well combined. You’ll need to let it chill for an hour so cover the bowl and put it in the fridge.
Serve: After chilling in the fridge for an hour you can serve this Pickle de Gallo with some tortilla chips, or maybe use it top a hot dog or even hamburgers!
Leftover Hack!
We love to serve this with tortilla chips and it’s usually gone pretty quick at parties! If you do have leftovers, use them like you would relish and top your hot dogs or burgers. You could even swap the pickles for pickle de gallo in our Instant Pot potato salad!
More Dip Recipes:
FAQs:
It’s pretty much just like Pico de Gallo but made with pickles, pickle brine, and dill instead of tomatoes, lime juice, and cilantro.
You can keep this dip stored in the refrigerator, well sealed, for about 4 to 5 days.
Pickle de Gallo
Ingredients
- 1 1/2 cups diced dill pickles about 2 whole pickles
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- 1 small jalapeno minced
- 1 clove garlic minced
- ¼ cup pickle brine
- 2 tablespoons minced fresh dill
Instructions
- Add everything to a small bowl and stir to combine.
- Refrigerate for at least 1 hour before serving.
- Serve with tortilla chips for dipping or over hot dogs or burgers.
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