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    Home » Sauces, spreads & dips

    Pickle salsa (pickle de gallo)

    Published: Jul 22, 2021 · Modified: Mar 16, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Pickle salsa. Chip dipping into salsa.

    Calling all pickle fans! Dill pickle salsa is a briny, garlicky dip that’s great for dunking tortilla chips.

    Or use this “pickle de gallo” as a sandwich spread on veggie burgers or hot dogs. It’s sure to become a summertime classic!

    Pickle salsa in polkadot bowl.

    Here’s the one thing your summer barbecues are missing: dill pickle salsa.

    It’s briny, garlicky, and full of satisfying crunch!

    Pickle salsa is a fun alternative to typical tomato based salsa. And it works like a dream as a sandwich topping.

    You’ve got standard salsa ingredients like cilantro, garlic, lime juice, and onion. Pickle brine in the salsa mellows out the onions over time, making an almost pickled onion experience.

    But of course, the true star of the show is the pickles themselves. If you’re a fan of dill pickles too, you’re going to love the hefty punch of pickle flavor.

    I first heard about pickle salsa while watching an episode of Guy’s Grocery Games. A contestant with a burger restaurant said that he always included it on his sandwiches.

    As a fan of pickled things, the idea intrigued me.

    Around the same time I heard about a pickle company that was selling their own “pickle de gallo” in stores. However, whenever I looked for it on the shelves of my local natural grocery stores, it was nowhere to be found.

    I decided the only logical thing was to create my own recipe!

    After all, salsa is one of the easiest things to make. It just involves a little chopping and stirring.

    And I always have the ingredients on hand – especially pickles in a variety of shapes and sizes.

    I can say with certainty that I’ll be returning to this pickle salsa recipe time and again – especially in the warm weather months.

    In this post:

    Jump to:
    • What kind of pickles should I use?
    • Ingredients
    • Step by step instructions
    • Make it your own
    • How to use it
    • How long will it last?
    • 📖 Recipe

    What kind of pickles should I use?

    Ingredients on table: pickles, pickle brine, jalapenos, onions, bell pepper, cilantro, and lime.

    For this recipe, I recommend a garlicky Kosher-style dill pickle.

    Pickles from the refrigerated section are especially nice, because they maintain their bite. However, any dill pickle will work for this recipe.

    I do not recommend sweet or bread & butter pickles for this recipe.

    Ingredients

    Here are the ingredients you will need for pickle de gallo.

    Labeled pickle de gallo ingredients.
    • Dill pickles
    • Red bell pepper
    • Yellow onion
    • Pickled jalapeños
    • Garlic
    • Cilantro
    • Lime juice
    • Pickle brine (from jar)

    Step by step instructions

    Here’s how to make the recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Mixing bowl with pickles, onions, cilantro, garlic, and jalapenos.

    Cut the pickles, bell pepper, onion, and jalapeños into small, bite-sized pieces. Mince the garlic or use a Microplane zester. And chop the cilantro.

    Put all of the chopped vegetables into a bowl. Add lime juice & pickle brine. Then stir.

    It can be eaten right away.

    Or put the salsa into a covered container in the refrigerator for the flavors to meld. The onion gets milder over time as it picks up the flavor of the vinegar in the brine.

    Make it your own

    Close-up dill pickle salsa with jalapenos, pickle wedges, brine, and onions.

    You can make this salsa your own by varying the ingredients and amounts.

    • Add chopped tomatoes
    • Replace red bell pepper with yellow or orange
    • Instead of yellow onion, use spring onion for a milder flavor
    • Use fresh jalapeños instead of pickled (Use your best judgment on amounts depending on your proclivities for heat & your specific pepper since they vary)
    • Replace cilantro with fresh dill for a more pronounced pickle quality
    • Add a pinch of salt, if necessary

    How to use it

    Hand holding tortilla chip with pickle salsa.

    Pickle de gallo is great right out of the bowl as a dip. Serve it with tortilla chips, just as you would any other pico de gallo.

    It’s also a wonderful alternative to relish.

    Use it as a topping on:

    • Veggie burgers, veggie dogs & sausages
    • Chili dogs
    • Vegan chicken salad sandwich
    • Cheeseburger pizza
    • Chili dog pizza
    • Vegan nachos
    • Walking tacos

    How long will it last?

    Burger topped with pickle salsa & chips on plate.

    Because of the vinegar, garlic, and salt in the brine, this pickle salsa will last around a week in the refrigerator.

    Store it in a covered container in the fridge until you’re ready to use it.

    I do not recommend freezing it.

    Chip dipping into pickle salsa.

    📖 Recipe

    Bowl with pickle salsa.

    Pickle salsa (pickle de gallo)

    Author: Cadry Nelson
    5 from 7 votes
    If you love the briny, garlicky flavor of dill pickles, you're going to go wild for this salsa. It's terrific as a dip with tortilla chips. Or use it as a spread on burgers, hot dogs, and sausages. Vegan and gluten-free.
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 4 people
    Course: Appetizer
    Cuisine: American, Mexican
    Keyword: burger topping, dip recipe
    Prevent your screen from going dark

    Ingredients

    • 1 cup chopped dill pickles cut small
    • ¼ cup chopped red bell pepper cut small
    • 2 Tablespoons chopped onion cut small
    • 1 heaping Tablespoon chopped pickled jalapeno peppers or fresh
    • 1 clove garlic minced
    • 2 Tablespoons chopped cilantro
    • 1 teaspoon lime juice
    • 1 teaspoon dill pickle brine from jar
    • Pinch of salt optional

    Instructions

    • In a bowl, combine all of the ingredients except for the salt. Taste for salt and tanginess. (Pickles are salty already & so are tortilla chips. So I recommend tasting the salsa first to see if you need it.)
      Add a pinch of salt if needed or another splash of pickle brine or lime juice.
    • Move to a serving bowl. Serve with tortilla chips for dipping. Or use it as a spread on hot dogs, burgers, or sausages.

    Notes

    I recommend dill pickles for this salsa. Pickles from the refrigerated section maintain a lot of their crunch and are especially good here. But any dill pickles will work for this recipe.
    Red bell pepper can be replaced with yellow or orange bell pepper.
    Remove any big or rough stems from the cilantro before chopping, but otherwise, using the stems is fine. It makes your cilantro go that much further, and there’s a lot of flavor there.
    If you decide to use fresh jalapeño instead of pickled, use your best judgment on the amount. Fresh jalapeños vary by pepper in terms of heat. So use more or less depending on your heat proclivities & the specific pepper you’re using.
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    Nutrition

    Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 354mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg

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    1. Bren

      October 09, 2021 at 12:14 pm

      5 stars
      We love this recipe, Delicious and so easy to throw together!

      Reply
      • Cadry Nelson

        October 11, 2021 at 10:39 am

        I’m so glad to hear that, Bren! Thank you for the great feedback!

        Reply
    2. Cyndi

      August 05, 2021 at 2:49 pm

      5 stars
      Yum! Made just as directed but had to sub in 1Tbsp of dried cilantro, green pepper from my garden and used green onions because that is what I had in the fridge 🙂 I used the refrigerator pickles that I had made a few days ago plus I added halved Sunburst cherry tomatoes and an oven roasted Purple Cherokee tomato. Sweet and wonderful recipe. I make yummy noises with every bite I take. Thanks for the recipe!!

      Reply
      • Cadry Nelson

        August 05, 2021 at 3:25 pm

        Those sound like delicious substitutions & additions, Cyndi! I’m so glad you enjoyed the salsa!

        Reply
    3. David

      July 24, 2021 at 9:28 am

      5 stars
      This pickle salsa is so good! I’ve only had it with chips so far, but I look forward to trying it on other things. (Pickle nachos, perhaps?) Yum!

      Reply
    4. Kati

      July 23, 2021 at 11:42 pm

      Can you can the pickle salsa?

      Reply
      • Cadry Nelson

        July 24, 2021 at 7:13 am

        No, this is a fresh salsa. It wouldn’t work for canning since it already uses canned pickles and no hot liquid.

        For canning, you’d want to start with cucumbers – like in a dill pickle relish. There are lots of recipes for that online with a quick Google search, so that may be the direction you want to go if you’d prefer to can it. Best of luck!

        Reply
    5. Susan

      July 22, 2021 at 6:23 pm

      5 stars
      I love dill pickles! Definitely going to make this.

      Reply
      • Cadry Nelson

        July 22, 2021 at 7:33 pm

        Excellent! I can’t wait to hear what you think!

        Reply

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