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This pickle de gallo hits the sweet spot of crunchy, tangy, fresh and bold, delivering clean, vibrant flavor in every bite. It’s perfectly balanced, retains its crunchy texture, and scoops like a dream. Please chill it to let the flavors meld even more…Yes, please.
Ingredient notes + variations
This recipe relies on crunchy veggies, bold acidity, and just enough heat to keep things interesting. Everything is finely diced so you get the full experience with every scoop.
Dill pickles: Choose classic dill, which isn’t too sweet. The purpose of cutting into small cubes here is to emphasize texture. Roma tomatoes: low moisture and strong structure. The seeds remain intact. Yellow onions: Sharp, but balanced when mixed and cooled. Red bell pepper: Adds sweetness and crunch without being overpowering. Jalapeno: Add seeds to adjust heat. Add more if you like excitement. Fresh cilantro: Bright and fresh, only skip this if absolutely necessary. Pickle brine: The secret weapon for depth and acidity.
How to make pickled gallo
This pickle de gallo is quick and easy to make. Just a little knife work, one bowl, and a quick stir. For recipe details, including required ingredients and quantities, please see the printable recipe card below.
Step 1: Finely chop the vegetables
Dice pickles, tomatoes, onions, bell peppers, and jalapeños into evenly sized pieces to balance out the flavors in each scoop.
Step 2: Build the base
Add all the diced vegetables to a large bowl and grate the garlic.
Step 3: Add flavors
Add cilantro, lime juice, pickle brine, salt, and black pepper and stir until everything is evenly coated.
Step 4: Taste + Cool
Adjust seasoning, cover and refrigerate until ready to eat. It’s even better when you’re sitting.
tips for success
Keep all dice the same size for the best texture. Once cooled, taste again and adjust seasoning if necessary. If left overnight, drain excess liquid before serving. Use a sharp knife for a clean cut and a nice appearance.
What to eat with pickled gallo
Bright, chewy, and full of character, this pickle de gallo delivers authentic flavor with just a little effort. Don’t be surprised if you pick up a bag or spoon of chips and they’re gone sooner than expected. Printable recipe cards are below. Enjoy, friends!
Pickles de gallo recipe
Fresh, crunchy, and full of tangy flavor, this pickle de gallo is a fun twist on the classic pico. Perfect as a topping or snack for pickle lovers.
material
US metric system
1x2x3x
Instructions
Finely chop the dill pickles, roma tomatoes, red bell pepper, onion, and jalapeño peppers, making sure all pieces are about the same size for uniformity.
Add all the diced vegetables to a large bowl.
Grate 1 clove of garlic.
Add chopped cilantro, lime juice, pickle brine, salt, and black pepper.
Stir well, taste for seasoning, and adjust as needed.
Cover and refrigerate until ready to eat with tortilla chips or a spoon.
Precautions
Precautions for storage
Pickle de gallo can be stored in an airtight container in the refrigerator for up to 3 days. This recipe is best made ahead of time, as the flavor deepens as it cools. Freezing vegetables is not recommended, as they lose their crunchy texture when thawed.
nutrition
calorie: 20kcalcarbohydrates: 4gprotein: 1gfat: 0.2gSaturated fat: 0.04gPolyunsaturated fats: 0.1gMonounsaturated fats: 0.01gsodium: 259mgpotassium: 155mgfiber: 1gsugar: 2gVitamin A: 949IUVitamin C: 31mgcalcium: 18mgiron: 0.3mg
variations
Swap dill pickles for spicy pickles to add heat. Substitute red onions for yellow onions for a sharper bite. If you prefer a slightly sweeter taste, add a pinch of sugar. Adding diced cucumber to the mix will give it an extra crunch.
More recipes I want to try
If you make this recipe, I would really appreciate it if you could give me a star rating or leave a review in the comments! If you have a photo of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
(translate tag) dill pickle
