Pickle de Gallo

Name: Pickle de Gallo (Dill Pickle Pico de Gallo)
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup dill pickles, diced; 3 roma tomatoes, diced; 1 jalapeño, diced; 1/2 cup red onion, diced; 1/2 cup red bell pepper, diced; 3 cloves garlic, minced; 2 tbsp fresh dill, chopped; 1/4 cup pickle juice; 1 lime, juiced

Pickle de Gallo is a briny, tangy variation on traditional pico de gallo that combines diced dill pickles and pickle juice with fresh tomatoes, jalapeño, and dill for a refreshing salsa with bold pickled flavor.

🌍American 🏷️Pickle de gallo 🏷️Pico de gallo 🏷️Salsa 🏷️Dill pickle Taco topping

🏷️

🏷️Appetizer

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Total

15 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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Ingredients

1 cup dill pickles, diced
3 roma tomatoes, diced
1 jalapeño, diced
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
3 cloves garlic, minced
2 tbsp fresh dill, chopped
1/4 cup pickle juice
1 lime, juiced

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Instructions

1
Finely dice the red onion, red bell pepper, roma tomatoes, jalapeño, and dill pickles.
2
In a large mixing bowl, combine the diced pickles, tomatoes, jalapeños, red onion, minced garlic, and chopped fresh dill.
3
Pour the pickle juice over the chopped ingredients.
4
Squeeze the juice of one lime into the bowl.
5
Stir everything together until well combined.
6
Serve immediately as a dip or topping.

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Tips & Notes

Pro tips

Dice pickles uniformly to match tomato size for consistent texture and even flavor distribution throughout the salsa.
Add pickle juice gradually—start with 1/4 cup and taste; the brine intensity varies by brand and pickle style.
Chop fresh dill last and stir it in immediately before serving to prevent browning and preserve its aromatic quality.
Use roma tomatoes for fewer seeds and less liquid; remove some seeds if the salsa becomes watery after mixing.

Substitutions

Red onion → white onion or shallots (milder, sweeter flavor)
Fresh dill → fresh cilantro (for a different herb profile while keeping the tangy base)
Jalapeño → serrano pepper (for increased heat) or skip entirely (for mild version)
Lime juice → white vinegar or additional pickle juice (maintains acidity)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; the pickle brine will soften tomatoes over time but salsa remains safe and flavorful.