If you’re on the hunt for a fresh, tangy topping that brings a burst of flavor to your meals, you’re going to adore this Pickle de Gallo Recipe. It’s a brilliant twist on the classic pico de gallo, swapping in baby dill pickles for that irresistible crunch and zest. Trust me, once you try this, you’ll find yourself reaching for it to brighten up burgers, hot dogs, or even as a snack on its own. Keep reading, because this pickle de gallo is fan-freaking-tastic and surprisingly easy to whip up in your own kitchen!
Why You’ll Love This Recipe
- Super Simple & Quick: You just toss a few fresh ingredients together and let them marinate—minimal effort, big flavor.
- Flavor Booster: The briny pickles add the perfect tang and crunch that lifts any meal.
- Versatile Use: Goes great on everything from sandwiches to grilled meats and even salads.
- Kid & Crowd Favorite: My family goes crazy for it, and it’s a crowd-pleaser at parties!
Ingredients You’ll Need
The ingredients for this Pickle de Gallo Recipe blend fresh crunch with bright, zesty notes thanks to the dill pickles and a hint of spice from the serrano. Here are the key players you’ll want to gather—nothing too fancy, just fresh and flavorful.
- Baby dill pickles: Choose crisp pickles with plenty of crunch, and don’t be shy about dicing them finely.
- Sweet yellow onion: Adds just the right mild sharpness without overpowering the mix.
- Red bell pepper: Provides great color and a subtle sweetness that balances the tang of pickles.
- Pickle brine: This little secret packs a punch, intensifying the savory, tangy flavor.
- Garlic clove: Fresh and minced finely for a subtle kick.
- Kosher salt: Enhances all the flavors without making it too salty.
- Serrano or jalapeno pepper: Adds a gentle heat; you control the spice level here depending on your preference.
Variations
I love personalizing my Pickle de Gallo Recipe depending on the mood or occasion. The great thing about this mix is that it’s a fantastic base that welcomes tweaks to suit your taste buds or dietary needs. Play around with different peppers or add fresh herbs if you like!
- Milder version: Swap the serrano pepper for a sweeter bell pepper or omit it altogether for a kid-friendly option.
- Herbal twist: Add a tablespoon of chopped fresh cilantro or dill for an extra boost of freshness—my family enjoys the dill version during summer cookouts.
- Spicy kick: For heat lovers, include a pinch of cayenne or some crushed red pepper flakes along with the serrano.
- Vegan-friendly topping: Since this recipe is naturally plant-based, it’s perfect for vegan dishes and adds a burst of flavor without complicating your meal prep.
How to Make Pickle de Gallo Recipe
Step 1: Chop Everything Just Right
First things first: get your veggies and pickles diced evenly. I’ve found that finely dicing the baby dill pickles (around 10 of them) is key because it spreads their bold flavor without overwhelming each bite. The onion and red bell pepper should be small diced too, so everything marries together nicely. Trust me, no one likes giant chunks stealing the show.
Step 2: Mix It Up with Love
Pop all your chopped ingredients—pickles, onion, bell pepper, minced garlic, and finely diced serrano pepper—into a mixing bowl. Add 2 tablespoons of the pickle brine (don’t skip this, it’s magic!) and sprinkle in ½ teaspoon of kosher salt. Stir everything together until it looks well combined. I like using a wooden spoon here, it feels kind of therapeutic!
Step 3: Let the Flavors Get to Know Each Other
Cover the bowl and pop it into the fridge for at least two hours. This marinating step is where the magic happens—the brine softens the raw edges of the veggies and lets the flavors mingle beautifully. I usually make it the night before a BBQ so it’s ready and bursting with flavor by the next day. Remember to give it a good stir before serving.
Pro Tips for Making Pickle de Gallo Recipe
- Pickle Choice Matters: I’ve experimented with different pickle brands, and baby dill pickles with firm crunch give the best texture without turning mushy.
- Marinating Time: Don’t skip the fridge time—at least two hours helps mellow sharp onion and lets the flavors marry into a harmonious bite.
- Adjust the Heat: Start with half the serrano if you’re unsure, then add more as you get comfortable—it’s easy to ramp up the spice gradually.
- Drain Extra Liquid: If your pickle brine is very salty or watery, taste your mixture before adding more salt, so it doesn’t get too salty.
How to Serve Pickle de Gallo Recipe
Garnishes
When I serve this pickle de gallo, I like to add a sprinkling of fresh chopped cilantro or a few thin lime wedges on the side. The bright herbs and citrus really brighten the flavors even more. If you’re feeling fancy, crumbled queso fresco on top adds a lovely creamy contrast.
Side Dishes
This recipe is fantastic alongside grilled meats—think burgers, hot dogs, or even grilled chicken. It also pairs beautifully with tortilla chips for a refreshing snack or as a topping on a fresh summer salad.
Creative Ways to Present
For a fun twist at parties, I like to serve the pickle de gallo in small, clear jars or mini mason jars for guests to scoop onto their dishes. It instantly adds colorful charm to the table and looks so inviting. You can even sprinkle some toasted pumpkin seeds or sunflower seeds on top for an extra crunch that surprises everyone!
Make Ahead and Storage
Storing Leftovers
I store leftover pickle de gallo in an airtight container in the fridge, and it keeps well for about 4 to 5 days. The flavors tend to deepen over time, which is a lovely bonus. Just give it a quick stir before serving again.
Freezing
Freezing this pickle de gallo isn’t my go-to because the fresh crunch tends to get lost once thawed. If you want the tangy flavor preserved, I recommend making a fresh batch instead—it comes together so quickly!
Reheating
This dish is best served cold or at room temperature, so reheating isn’t necessary. If you have leftovers that chilled quite a bit, just let them sit on the counter for 10–15 minutes before serving to allow the flavors to soften and bloom.
FAQs
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Can I use regular pickles instead of baby dill pickles in this Pickle de Gallo Recipe?
Absolutely! Regular dill pickles will work just fine, but make sure they’re not too soft or watery because it might affect the texture of your pickle de gallo. Baby dills tend to be firmer and add a perfect crunch that’s ideal for this recipe.
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How spicy is this Pickle de Gallo Recipe, and can I adjust the heat?
The heat level is mild to medium depending on how much serrano or jalapeno you add. If you want to tone it down, start with half the pepper and remove the seeds. You can always add more later if you want more kick!
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Can I make this Pickle de Gallo Recipe ahead of time?
Yes! It actually tastes better if you make it a few hours ahead (at least two) so all the flavors meld together. It’s perfect to prep the day before a party or cookout.
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What are some good dishes to serve with this pickle de gallo?
This is spectacular on burgers, hot dogs, grilled chicken, or even as a zesty topping for avocado toast. I’ve also been known to spoon it over scrambled eggs for a bright morning kick!
Final Thoughts
I absolutely love how this Pickle de Gallo Recipe adds that perfect balance of tang, crunch, and spice to my meals—it’s like a little flavor party in every bite. When I first tried this, it completely changed the way I think about pickles in recipes, inspiring me to be more adventurous with simple ingredients. I’m confident once you try it, this quick, fresh topping will become a regular player in your kitchen rotation too. So go ahead, give it a whirl, and enjoy some truly delicious crunch time!
Print
Pickle de Gallo Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Description
Pickle de Gallo is a fresh, tangy, and crisp condiment made with finely diced baby dill pickles, sweet yellow onion, red bell pepper, garlic, and spicy serrano or jalapeno pepper. This easy-to-make recipe is perfect as a zesty topping for burgers, hot dogs, and sandwiches, adding a vibrant and flavorful punch.
Ingredients
Pickle de Gallo 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
Instructions
- Combine Ingredients: In a mixing bowl, add the finely diced baby dill pickles, sweet yellow onion, red bell pepper, pickle brine, minced garlic, kosher salt, and finely diced serrano or jalapeno pepper. Stir everything together thoroughly until well combined.
- Marinate: Cover the mixing bowl with plastic wrap or a lid, and place it in the refrigerator to marinate for at least 2 hours. This resting time allows the flavors to meld beautifully. Before serving, give the mixture a good stir to redistribute the flavors.
Notes
- This tangy and flavorful pickle de gallo is perfect for adding a refreshing kick to burgers, hot dogs, sandwiches, or as a standalone side condiment.
- Make sure to finely dice the ingredients to ensure each bite has a consistent and balanced flavor.
- Adjust the heat level by using more or fewer serrano or jalapeno peppers depending on your spice preference.
- Watch the accompanying video to see the step-by-step preparation done in a home kitchen for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 29 kcal
- Sugar: 4 g
- Sodium: 1153 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.21 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
