Pickle De Gallo

Salsa Meet Pickles

Pickle de gallo is a delicious fresh condiment that’s tangy, sweet, and herby. That’s correct: pickle de gallo. This salsa has pieces of dill pickle sprinkled throughout, plus a bit of pickle brine, to make it a tangy cousin to its classic cousin. I love this take on salsa for a fun variety. It’s delicious on a taco, perfect on top of some guacamole, and would be delicious on a Tex-Mex style burger.

The Supplies

Pickle De Gallo Ingredients

To make this pickle de gallo recipe, you’ll need the following ingredients:

• Roma tomatoes
• Jalapeno
• Red onion
• Dill pickles
• Pickle brine
• Lime juice
• Cilantro
• Salt

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make a batch of pickle de gallo, you’ll need the following pieces of equipment:

• Cutting board and knife
• Mixing bowl
• Mixing spoon

Frequent Questions

What kind of pickles are best for this recipe?

• A: I love dill pickles or “sandwich” pickles for this recipe best. It would also be great with a spicy pickle. When shopping for pickles at the grocery store, check the refrigerated section. These pickles tend to taste the most fresh.

What’s the best way to de-seed a tomato?

• A: Use a paring knife and divide the tomato into quarters, length-wise. Carefully use the paring knife to run alongside the inside of the tomato skin. Discard the seeds and jelly-like centers. Once the seeds are removed, dice the skins that are left. 

Is this recipe spicy?

• A: It’s up to you! I like this recipe with the seeds and insides of the jalapeno removed. To make it spicier, though, leave the seeds from the jalapeno in! That’s where most of the heat comes from. In addition, you can substitute the dill pickles for spicy pickles for an extra kick!

Can I make this recipe ahead of time?

• A: Yes! It’s even better than next day after the flavors have melded together. This pickle de gallo can be made and refrigerated in an airtight container for up to 3 days. It is best the day of or the day after.

Can I freeze this recipe?

• A: I do not recommend freezing this recipe. The ingredients in this recipe have a high water content, so when it thaws it could become mushy and unappetizing. Instead, make this recipe soon before eating it and keep it in the refrigerator. 

Recipe Tips

When making this pickle de gallo recipe, here are a few tips to make sure it turns out great:

• Take your time! Going slowly to carefully cut the produce into smaller pieces will be worth the effort. No one is grading how quickly the vegetables get chopped!
• This recipe can be made spicier by leaving in the seeds and ribs from the jalapeno. Taste as you add more jalapeno to the salsa, as each pepper is different. Some jalapenos can be hotter than others!

Pickle De Gallo Recipe Details

This salsa is incredibly easy to make! Once everything has been chopped, add the chopped roma tomatoes, jalapenos, red onion, and dill pickles to a mixing bowl. Toss the ingredients together.

Over top of the produce, pour the pickle brine and lime juice into the mixing bowl. Sprinkle the fresh cilantro over the top and season with salt. Stir to combine everything together once more.

Taste and adjust the salt level to your taste and enjoy! Store leftovers in a glass, air-tight container for up to 3 days.

If you make this pickle de gallo, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

This post may contain affiliate links, please see the privacy policy for details.