Pickle de Gallo (Salsa with Pickles) is your ticket to a punchy, briny twist on classic salsa that brings a whole new flavor dimension to your table. Imagine the crisp bite of dill pickles, the zesty spark of lime, fresh jalapeño, and fragrant cilantro—all working together in a bowl of pure, crunchy joy. Whether you scoop it up with tortilla chips, pile it onto tacos, or top your veggie burgers, this is one of those easy recipes that instantly livens up any meal or snack spread. If you love bright, tangy, and utterly craveable foods, this salsa with pickles will have you coming back for more.
Ingredients You’ll Need
The beauty of Pickle de Gallo (Salsa with Pickles) lies in its simplicity—each ingredient brings essential crunch, color, or aromatics, and together they create magic. These pantry-friendly basics let you whip this up on a whim and tailor the heat, tartness, or freshness to your personal taste.
- ¾ cup diced dill pickles: These are the star of the show, giving every bite a tangy, juicy crunch that sets this salsa apart.
- ¼ cup diced red onion: Adds a sharp, slightly sweet flavor plus a gorgeous pop of color.
- 1 jalapeño, finely chopped: Brings gentle heat and a touch of green vibrancy; remove seeds for a milder version.
- 2 tbsp chopped cilantro: Lends fresh, herbal brightness that ties everything together beautifully.
- Juice of ½ lime: Infuses the salsa with citrusy zing, making all the other flavors sing.
- Salt and pepper to taste: Essential seasonings to balance and enhance that wonderful briny base.
How to Make Pickle de Gallo (Salsa with Pickles)
Step 1: Chop and Prep Your Ingredients
Start by finely dicing your dill pickles and red onion, and mincing the jalapeño and cilantro. The smaller you chop, the more every bite delivers a balanced burst of flavor. Quick pro tip: pat the diced pickles dry a little if you want a chunkier salsa, or leave them juicy for an extra punch of brine.
Step 2: Mix It All Together
Grab a medium mixing bowl and toss in all your prepped veggies and herbs. Add the fresh lime juice, a generous pinch of salt, and a sprinkle of pepper. Stir everything together so that the flavors start to mingle and every colorful cube is coated in that bright limey goodness.
Step 3: Rest to Meld Flavors
This is the magic step! Let your Pickle de Gallo (Salsa with Pickles) sit for about 10 minutes. That short rest time lets the onion mellow out and the briny, citrusy elements blend into something irresistibly tasty. If you have time, chill it in the fridge for maximum crispness.
Step 4: Serve and Enjoy
Transfer your salsa to a clean white bowl for that Instagram-worthy presentation. Fan tortilla chips around the sides for dipping or set out alongside tacos, burgers, or grilled veggies. The colors pop, the flavors sing, and your snack game just went up a notch.
How to Serve Pickle de Gallo (Salsa with Pickles)
Garnishes
Dress up your bowl of Pickle de Gallo (Salsa with Pickles) with a handful of extra chopped cilantro, a sprinkling of flaky salt, or even a few thin slices of jalapeño on top. These little touches add freshness and flair, instantly turning a simple salsa into a party centerpiece.
Side Dishes
This salsa is a natural with tortilla chips, but it also loves to be spooned over fish tacos, black bean bowls, or crispy breaded chicken. The zesty, crunchy mix cuts through richness and elevates everything from brunch spreads to BBQ fare.
Creative Ways to Present
Have fun with it! Try piling Pickle de Gallo (Salsa with Pickles) onto loaded hot dogs, swirl it through creamy potato salad for a pickly punch, or serve tiny portions in lettuce cups for a fresh, low-carb snack. It also shines on charcuterie boards for a tangy, unexpected bite.
Make Ahead and Storage
Storing Leftovers
Leftover Pickle de Gallo (Salsa with Pickles) keeps well in an airtight container in the fridge for up to three days. The flavors actually develop and deepen a bit as it sits, but you may want to give it a quick stir before serving.
Freezing
While freezing isn’t ideal—pickles and onions tend to lose their crunch when thawed—a quick freeze is possible if you’re in a pinch. Just be aware the texture may change, making the salsa best suited for mixing into salads or as a burger topping after thawing.
Reheating
Reheating doesn’t really apply here—Pickle de Gallo (Salsa with Pickles) is meant to be served chilled or at room temperature for best flavor and crunch. Simply pull it from the fridge, let it sit for a couple minutes, and enjoy!
FAQs
Can I use sweet pickles instead of dill pickles?
Absolutely! Sweet pickles will give your Pickle de Gallo (Salsa with Pickles) a unique, sweeter twist that plays well with spicy jalapeño. Try it if you love sweet-and-savory flavor combos.
Is this recipe vegan and gluten-free?
Yes! All the ingredients are naturally vegan and gluten-free, making it a great option for serving at gatherings with diverse dietary needs.
How can I make it less spicy?
Simply remove the seeds and white ribs from your jalapeño before chopping, or swap in a milder pepper like poblano. You can also leave the jalapeño out entirely for a totally mild salsa.
What goes best with this salsa?
Pickle de Gallo (Salsa with Pickles) is fantastic with tortilla chips, on burgers, or scooped onto grilled meats or veggies. It also adds zing to salads, wraps, and even breakfast avocado toast.
Can I double or triple the recipe for parties?
Definitely! This recipe scales up beautifully—just be sure to taste and adjust lime juice, salt, and pepper to get your preferred balance. It’s a guaranteed crowd-pleaser.
Final Thoughts
If you’re ready for a fresh twist, you’ll fall in love with Pickle de Gallo (Salsa with Pickles). It’s fast, fun, endlessly versatile, and always brings a briny pop of flavor to the table. Grab your chips, share with friends, and don’t be surprised when everyone asks for the recipe!
Print
Pickle de Gallo (Salsa with Pickles) Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
A zesty salsa-style mix using diced pickles instead of tomatoes—perfect with chips, tacos, or burgers.
Ingredients
Diced Dill Pickles
- 3/4 cup diced dill pickles
Diced Red Onion
- 1/4 cup diced red onion
Jalapeño
- 1 jalapeño, finely chopped
Cilantro
- 2 tbsp chopped cilantro
Lime Juice
- Juice of 1/2 lime
Salt and Pepper
- Salt and pepper to taste
Instructions
- Combine Ingredients: Combine all ingredients in a mixing bowl.
- Let Sit: Let sit for 10 minutes to meld flavors.
- Serve: Serve chilled with tortilla chips or as a topping.
- Plate: Plate in a clean white bowl with chips fanned neatly around.
Nutrition
- Serving Size: 1 serving
- Calories: 60 kcal
- Sugar: 1g
- Sodium: 760mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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