If you love a little crunch and tang in your meals, then you’re going to want to try this fan-freaking-tastic Pickle de Gallo Recipe. It’s like your classic pico de gallo but gets an exciting upgrade thanks to the zingy baby dill pickles and the pickle brine that takes the flavor to a whole new level. Whether you want to jazz up your burgers, hot dogs, or sandwiches, this fresh, crisp, and slightly spicy relish will quickly become your go-to condiment. Trust me, once you taste it, you’ll find yourself adding it to everything!
Why You’ll Love This Recipe
- Super Simple to Make: Just a few fresh ingredients tossed together, no cooking required!
- Packed with Flavor: The briny pickles and serrano pepper add a perfect punch of zest and heat.
- Versatile and Fun: Use it on everything from sandwiches to grilled meats for an instant upgrade.
- Keeps Well: Marinating enhances the flavor, and leftovers stay fresh for days.
Ingredients You’ll Need
The magic of this Pickle de Gallo Recipe lies in the balance of crunchy, tangy pickles with sweet and spicy notes from fresh veggies and peppers. When shopping, opt for good-quality baby dill pickles and fresh produce because the flavors really shine through.
- Baby dill pickles: Finely diced, they bring that classic crunchy pickle flavor that’s the star of the show.
- Sweet yellow onion: Adds a gentle sweetness and bite, balancing the tanginess of the pickles.
- Red bell pepper: For color, sweetness, and a crisp texture.
- Pickle brine: The secret weapon that deepens flavor and ties everything together.
- Garlic clove: Freshly minced for pungency and depth.
- Kosher salt: Enhances all the flavors without overpowering.
- Serrano or jalapeno pepper: Finely diced for a little heat — adjust to your spice tolerance!
Variations
One of the things I love most about this Pickle de Gallo Recipe is how easy it is to customize. Feel free to tweak the heat level or add new ingredients to suit your palate—you might surprise yourself with what you like!
- Make it milder: I sometimes swap out the serrano for a milder pepper or leave it out altogether when serving kids or anyone sensitive to heat.
- Add fresh herbs: Cilantro or fresh parsley adds a lovely herbal brightness that pairs well with the tangy pickles.
- Go spicy: For a fiery twist, throw in some crushed red pepper flakes or a dash of hot sauce.
- Try different pickles: Experimenting with bread-and-butter pickles instead of dill adds a sweeter vibe.
How to Make Pickle de Gallo Recipe
Step 1: Dice Everything Finely
Start by finely dicing about 10 baby dill pickles, half of a sweet yellow onion, a red bell pepper, and your serrano or jalapeno pepper. The fine dice is key here because it lets the flavors mingle evenly and keeps every bite balanced. If your pieces are too big, you’ll find some bites overpower the others.
Step 2: Combine Ingredients in a Mixing Bowl
Next, toss the diced pickles, onion, bell pepper, and serrano pepper into a bowl. Add 2 tablespoons of the pickle brine and one minced garlic clove. Sprinkle in half a teaspoon of kosher salt and stir everything gently to combine. The pickle brine is what really amps up the tang, so don’t skip it!
Step 3: Let It Marinate
Here’s what I learned: the best part of this Pickle de Gallo Recipe is giving it time to marry all those flavors. Cover the bowl and refrigerate for at least 2 hours—overnight is even better. Before serving, give it another quick stir to refresh the flavors.
Pro Tips for Making Pickle de Gallo Recipe
- Use Fresh Pickles: I once tried this with old, soggy pickles and the flavor just wasn’t the same. Fresh, crunchy pickles make all the difference.
- Adjust Spice Gradually: Start small with the serrano pepper—better to add more after marinating than to have it too spicy from the get-go.
- Don’t Skip the Brine: The pickle brine really elevates the tang—it’s like the secret ingredient that ties everything together beautifully.
- Cover and Chill: Always let it marinate covered in the fridge to meld flavors and keep it fresh, plus it cuts down any harshness from raw onion or garlic.
How to Serve Pickle de Gallo Recipe
Garnishes
I love to finish this Pickle de Gallo Recipe with a sprinkle of fresh cilantro or parsley. The green herb adds a fresh pop of color and a mild brightness that balances the pickle’s tang. Some fresh lime wedges on the side don’t hurt either—they brighten things up perfectly if you want an extra zing.
Side Dishes
This tangy relish pairs amazingly with grilled meats like steak or chicken, burgers, and even simple avocado toast. I’ve even spooned it over scrambled eggs for a summery breakfast boost. Your classic hot dogs or sandwiches suddenly feel gourmet with a generous helping of this Pickle de Gallo.
Creative Ways to Present
For special occasions, I like to serve this Pickle de Gallo Recipe in a mini mason jar or colorful ramekins alongside a spread of dippable foods—think pretzels, tortilla chips, or crudités. It’s always a conversation starter! Also, layering it on a grilled cheese sandwich right before serving adds a cool, tangy crunch that impresses every time.
Make Ahead and Storage
Storing Leftovers
After you make your Pickle de Gallo Recipe, store leftovers in an airtight container in the fridge. It keeps really well for up to 5 days, and honestly, the flavors keep getting better after a day or two as everything continues to meld.
Freezing
Since this relish is made of fresh veggies and pickles, freezing isn’t ideal—it tends to lose its crisp texture. I recommend making a fresh batch each time you want it, which honestly only takes 15 minutes of hands-on time!
Reheating
No need to reheat! This Pickle de Gallo Recipe is best served chilled or at room temperature. Simply take it out of the fridge about 15 minutes before serving to take the chill off and let those flavors shine.
FAQs
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Can I use regular dill pickles instead of baby dill pickles?
Yes, you can! Just make sure to dice them finely so they blend well with the other ingredients. Baby dill pickles are usually a bit smaller and crunchier, but regular dill pickles work just fine, too.
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How spicy is this Pickle de Gallo Recipe?
The heat level depends on your choice of serrano or jalapeno pepper and how much you add. If you prefer milder flavors, start with half a pepper or deseed it to tone down the spice.
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Can I prepare Pickle de Gallo Recipe ahead of time?
Absolutely! In fact, I recommend making it at least two hours ahead to give it time to marinate and develop amazing flavor. It’s perfect for meal prep or entertaining.
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What dishes pair best with Pickle de Gallo?
It’s fantastic on burgers, hot dogs, grilled chicken, and sandwiches. I’ve also spooned it over scrambled eggs and used it as a dip for tortilla chips—super versatile!
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Can I omit the garlic if I don’t like it?
You can, but the garlic adds a subtle depth of flavor that balances the tang of the pickles really nicely. If you want, you might try roasted garlic as a milder alternative.
Final Thoughts
This Pickle de Gallo Recipe has genuinely changed the way I look at condiments. It’s simple, bright, and adds an irresistible crunch and tang to so many dishes. I love how versatile it is and how easy it comes together with pantry staples and fresh produce. You’re going to impress your family and friends with this one—I promise it will become your secret weapon in the kitchen. So grab those baby dill pickles and give this a go; I bet you’ll be making it over and over again!
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
Description
Pickle de Gallo is a refreshing, tangy, and crunchy condiment made with finely diced baby dill pickles, sweet onion, red bell pepper, and a touch of garlic and serrano pepper. This easy no-cook recipe is marinated to let the flavors meld perfectly, making it an excellent topping for burgers, hot dogs, and sandwiches.
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 clove, and kosher salt. Stir all the ingredients together until they are well combined.
- Marinate: Cover the mixing bowl with a lid or plastic wrap and place it in the refrigerator. Allow the mixture to marinate for at least 2 hours so the flavors can infuse and develop fully.
- Stir and Serve: Before serving, stir the pickle de gallo again to redistribute the flavors evenly. Serve as a crunchy and tangy topping for burgers, hot dogs, sandwiches, or your favorite dishes.
Notes
- This no-cook recipe delivers a crisp and fresh burst of flavor, perfect for enhancing a variety of savory dishes.
- Marinating for at least 2 hours is essential to allow the ingredients to meld and intensify in flavor.
- Use serrano or jalapeno peppers according to your desired spice level.
- Great as a low-calorie condiment that adds a tangy crunch without extra fat.
- For best results, use fresh baby dill pickles and their brine from a quality jar.
- Watch a step-by-step video tutorial to see how easy it is to prepare.
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
