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Pickle de Gallo Recipe

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★★★★★

4.9 from 129 reviews

Pickle de Gallo is a vibrant and tangy twist on traditional pico de gallo, incorporating dill pickles and pickle brine for a unique flavor punch. This refreshing mix of diced dill pickles, cucumber, red bell pepper, tomato, red onion, jalapeño, garlic, and fresh dill creates a perfect topping or dip with a delightful balance of acidity and crunch. Quick to prepare and served chilled, it’s ideal for adding zest to sandwiches, tacos, or as a flavorful side.

Ingredients

Scale

Primary Ingredients

  • 1 1/4 cups dill pickles, diced
  • 1 cup cucumber, diced
  • 1 cup red bell pepper, diced
  • 3/4 cup seeded tomato, diced
  • 1/2 cup red onion, diced
  • 1 small jalapeño, seeds removed and minced
  • 2 garlic cloves, minced
  • 2 teaspoons fresh dill, chopped

Seasonings

  • 4 tablespoons pickle brine
  • 1 tablespoon lime juice (optional)
  • Salt, to taste
  • Pinch ground black pepper (optional)

Instructions

  1. Combine ingredients: Place all the diced vegetables and chopped fresh dill into a medium-sized bowl. This includes dill pickles, cucumber, red bell pepper, seeded tomato, red onion, jalapeño, and minced garlic.
  2. Add liquids and seasonings: Drizzle the mixture with 4 tablespoons of pickle brine and, if using, 1 tablespoon of lime juice. Add salt to taste and a pinch of ground black pepper for extra flavor. Stir thoroughly to ensure all ingredients and seasonings are evenly mixed.
  3. Refrigerate: Cover the bowl with plastic wrap or a tight-fitting lid. Place it in the refrigerator for about 1 hour to allow the flavors to meld and develop the signature tangy freshness of the pickle de gallo.
  4. Final stir and serve: Before serving, give the mixture a final stir to redistribute any settled juices. Serve chilled as a dip, a topping for grilled meats, tacos, sandwiches, or as a refreshing side dish.

Notes

  • For a spicier version, leave some jalapeño seeds in or add more jalapeño to taste.
  • Add lime juice to brighten the flavors, though it’s optional depending on your preferred acidity level.
  • Use fresh dill for the best herbal aroma and taste; dried dill can be substituted but use half the amount.
  • Refrigerating for at least one hour helps the vegetables absorb the brine and enhances the overall flavor.
  • Serve chilled for the freshest taste.

Keywords: pickle de gallo, pickle salsa, dill pickle salsa, no-cook salsa, Mexican condiment, fresh salsa, tangy salsa

Find it online: https://flavorsbymaya.com/pickle-de-gallo-recipe/