Pickle de Gallo
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This Pickle de Gallo recipe offers a zesty twist on traditional pico de gallo, combining diced pickles, onions, garlic, jalapeños, and red bell pepper with a tangy pickling brine. It creates a flavorful, crunchy condiment or salsa that delivers a unique burst of freshness and flavor. Enjoy it with chips for dipping or add it to dishes such as tacos, sandwiches, and grilled meats.
Table of Contents
What Makes This Recipe Great
While pico de gallo is often associated with Mexican cuisine, pickle de gallo’s tangy and crunchy elements make it a versatile topping for a wider range of dishes. It can complement not only Mexican food but also sandwiches, burgers, grilled meats, and more. If you love this recipe, you have got to try my Easy Fried Pickle Dip.
As a recipe creator, taking traditional recipes and putting a spin on them is one of my favorite things to do. I first came across this idea from Grillo’s, my favorite pickle brand. I had been buying 3 to 4 containers at Aldi for a long time but decided to create a homemade version to save a little money. It’s loved by my entire family, and in my opinion, my homemade version is better than store-bought.
Ingredient Notes
- Dill Pickles: I love using dill pickles by Grillo’s.
- Red Bell Pepper: stem and seeds removed
- Jalapeños: Be sure to remove the seeds for less spice.
- Garlic Cloves: I prefer fresh garlic, but if you don’t have any on hand, substitute 1/4-1/2 teaspoon of garlic powder
- Pickle Brine: the juice straight from the jar
Step-by-Step Instructions
How to make pickle de gallo: super simple and easy!
- 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.
Mac’s Pro Tip
Expert Tips
- Consistent Cutting: Aim for uniform and small dice when chopping your ingredients. This ensures an even distribution of flavors and textures in each bite.
- Adjust Spiciness: Control the heat by adjusting the amount of jalapeños or other spicy ingredients. Remember that the heat can intensify as the Pickle de Gallo sits in the brine.
- Let It Marinate: Allow the Pickle de Gallo to marinate in the brine for a few hours or overnight before serving. This helps the flavors meld and develop.
- Stir Before Serving: Since the ingredients may settle in the brine, give the Pickle de Gallo a gentle stir before using to ensure an even distribution.
Serving Tips
- As a Dip: Serve with tortilla chips, pita chips, crackers and vegetable sticks
- As a Condiment: Add on top of tacos, quesadillas, steak, chicken, pork chops, omelets, scrambled eggs, or inside sandwiches.
Storage Tips
- Store in the refrigerator in a tightly sealed jar for 2-4 weeks.
Recipe FAQs
This recipe offers a unique twist on the traditional pico de gallo. The classic version typically combines equal parts tomatoes and onions, along with fresh cilantro and a generous squeeze of lime juice. With pickle de gallo, I’m substituting the tomatoes for pickles and the lime juice with pickle juice
I remove the seeds from the jalapeno so it isn’t too spicy. However, if you want little more spice, leave the seeds and add some crushed red pepper flakes.
Absolutely! Add to a tightly sealed mason jar and tie with burlap or a bow. Add a fun gift tag to make it fancy. Make sure the recipient knows to store in the refrigerator.
When stored in an airtight container in the refrigerator, homemade Pickle de Gallo can typically last for around 2 to 4 weeks. The acidity from the pickling brine helps preserve the ingredients.
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Pickle de Gallo
Ingredients
- 2 cups dill pickles, finely diced
- 1/2 cup sweet onion, finely diced
- 1 red bell pepper, stem and seeds removed, finely diced
- 1-2 garlic cloves, finely minced
- 1/2-1 teaspoon kosher salt
- 1/4 cup pickle brine
- 1 small jalapeño, seeds removed and minced
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
