Pickle de Gallo (Crunchy Dill Pickle Salsa)
Published Aug 29, 2023 Updated Jul 09, 2025
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This quick and crunchy Pickle de Gallo is a tangy dill pickle twist on traditional pico de gallo. Made with fresh pickles, onions, bell pepper, and jalapeño, it’s tossed in zippy pickle brine and a squeeze of lime juice for a salsa-like topping that’s fresh, flavorful, and easy to love.

Table of Contents
Why You’ll Love This Pickle de Gallo
If you’re a pickle lover like me, this Pickle de Gallo recipe is about to become your new go-to topping. It’s a quick-prep, no-cook condiment that’s delicious on everything from tortilla chips to grilled meats, and it just might steal the spotlight at your next BBQ!
I first spotted a version of pickle de gallo in the refrigerated section at Aldi, from Grillo’s (my favorite pickle brand) and I was instantly hooked. I found myself buying three or four tubs a week (pickle fans will understand!) until it hit me: I could make a homemade version that tastes even better, for a fraction of the cost!
This recipe isn’t just a copycat recipe – it’s a flavor upgrade. It’s got that perfect bite from jalapeños, the sweet crunch of red bell pepper, and the unmistakable zing of dill pickles and garlic. It’s the kind of thing you’ll want to keep in a jar in the fridge at all times…just ask my family. They spoon it onto everything from scrambled eggs to Steak Tacos.
If you love this, you’ve got to try my Easy Fried Pickle Dip. It’s another fan-favorite for a reason!
Ingredients You’ll Need
Here’s what you’ll need to whip up a batch of homemade pickle salsa, no tomatoes required. Feel free to adjust the amount of pickle brine slightly depending on how tangy or juicy you like your salsa and see the recipe card below for exact measurements.
- Dill Pickles: I prefer Grillo’s for its fresh crunch and tangy brine, but any crunchy dill pickles will do.
- Red Bell Pepper: Adds sweetness and color. You could also use green bell peppers or even Persian cucumbers for a twist.
- Sweet Onion: You can also use red onion, white onion, or yellow onion if that’s what you have or prefer.
- Jalapeño Peppers: Remove the seeds for a mild pickle flavor, or leave them in for a little kick!
- Garlic Cloves: Fresh is best, but garlic powder works in a pinch. You can also add chopped fresh dill if desired.
- Pickle Brine: This is the juice from the pickle jar. It brings everything together.
- Seasonings: Kosher salt, onion powder, and a pinch of Tajin for that citrusy heat.
How to Make This Pickle de Gallo
Step 1: Prep your veggies. Finely dice the dill pickles, red bell pepper, jalapeño, and onion. Mince the garlic. Uniform size matters here, it makes each bite balanced.
Step 2: Combine and season. Add all the chopped ingredients to a mixing bowl. Pour in the pickle brine and toss to coat. Sprinkle with salt and onion powder to taste. If you’re feeling bold, add a dash of Tajin.
Step 3: Chill and marinate. Cover and refrigerate in an airtight container for at least 2 hours, or overnight. This step helps the flavors meld and develop.
Step 4: Stir and serve. Before serving, give your Pickle de Gallo a gentle stir. Taste and adjust the salt or heat if needed. (Remember that the pickles and pickle juice are already salty, so you might not need much additional salt.)
Looking for more summer-friendly favorites? This list of Whole30 Sauces and Condiments is a must have. And for a dish that pairs perfectly with a spoonful of pickle de gallo, try this 30 Minute Easy Grilled BBQ Chicken Salad.
Mac’s Pro Tip
Pro Tips for Success
- Let it rest: Don’t skip the marinating step! It transforms the flavor.
- Spice it up or tone it down: Adjust the jalapeño to suit your heat level.
- Stir before serving: The brine tends to settle, so give it a quick toss.
Serving Suggestions
- As a dip: Scoop it up with tortilla chips, pita chips, or crunchy veggies like Persian cucumbers or English cucumbers.
- On proteins: Add to grilled chicken, steak, burgers, pork chops, or even tuna salad.
- At breakfast: Stir into cottage cheese or serve with scrambled eggs and omelets.
- As a condiment: Perfect quesadillas, sandwiches, tacos, or inside wraps.
- With creamy dips: Spoon it on top of my Easy Fried Pickle Dip for a double pickle punch!
Storage Tips
Store your Pickle de Gallo in a tightly sealed mason jar or other airtight container in the fridge. It keeps well for 2-4 weeks, but I bet you’ll finish it sooner! The flavor continues to deepen over the first few days, so it’s often at its best between days 2-5. I don’t recommend freezing.
Always use a clean spoon to avoid introducing bacteria.
Recipe FAQs
It’s best served chilled, straight from the fridge. The crisp texture and tangy flavor shine when it’s nice and cold.
You could, but the flavor will shift. For that signature tangy kick, dill pickles are best. If you love sweet pickles, maybe try half-and-half.
Nope. Relish is usually cooked and mushy, this is crisp, fresh, and chunky like traditional pico de gallo.
Check the refrigerated section at your local grocery store or warehouse clubs. Aldi often carries them seasonally.
This pickle de gallo is one of my favorite ways to add a fresh, zesty crunch to just about anything. Whether you’re a die-hard pickle fan or just looking for a new condiment to spice up your summer meals, this homemade version will win you over fast.
Let me know your favorite ways to serve it in the comments. And don’t forget to check out my Viral Cucumber and Bell Pepper Salad for another no-cook summer favorite!
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Pickle de Gallo (Crunchy Dill Pickle Salsa)
Ingredients
- 2 cups dill pickles, finely diced
- 1/2 cup sweet onion, finely diced
- 1 large red bell pepper, stem and seeds removed, finely diced
- 1-2 cloves garlic finely minced
- 1/2-1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 cup pickle brine
- 1 small jalapeño, seeds removed and minced
- Tajin for extra spice to taste
Instructions
- Prepare the Ingredients: Dice the pickles, onion, red bell pepper, and jalapeño. Mince the garlic. Ensure the ingredients are uniformly chopped for even flavors.
- Combine Ingredients: Pour the pickle brine over the diced ingredients in the mixing bowl. Gently toss everything together to ensure the brine coats the vegetables evenly.
- Season: Season the mixture with salt and black pepper to taste. Remember that the pickles and pickle juice are already salty, so you might not need much additional salt.
- Marinate: Cover the mixing bowl with plastic wrap or transfer the mixture into a sealable container. Let the Pickle de Gallo marinate in the refrigerator for at least a few hours or preferably overnight. This allows the flavors to meld and develop.
- Adjust and Serve: Before serving, give the Pickle de Gallo a gentle stir. Taste and adjust the seasoning if needed. Serve as a condiment, dip, or topping according to your preferences.
- Storage: Store any leftover Pickle de Gallo in an airtight container in the refrigerator. Consume within 2 to 4 weeks for the best quality.
Notes
- Let it rest: Don’t skip the marinating step! It transforms the flavor.
- Spice it up or tone it down: Adjust the jalapeño to suit your heat level.
- Stir before serving: The brine tends to settle, so give it a quick toss.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.