Pickle de Gallo Recipe

A bowl of pickle de gallo in a basket of chips.

5 from 1 vote

Pickle de Gallo is a fun twist on traditional pico de gallo. This tangy "pickle salsa" is packed with bold, tangy flavor and crisp, crunchy texture. Scoop it up with tortilla chips or spread it on everything from hamburgers, Chicken with Panko Breading, hot dogs, sandwiches or meat from the grill.

Prep Time10

Cook Time0

Chilling Time1

Total Time1 10

Course: Appetizer, Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: people, about ½ cup of salsa each

Calories: 17kcal

Author: Melinda O'Malley Keckler

Equipment

food processor optional

Ingredients

2 cups dill pickles sliced into 1” chunks or diced fine
2 cups English cucumber unpeeled, sliced into 1” chunks or diced fine
½ cup red pepper sliced into 1” chunks or diced fine
¼ cup sweet onion diced into 1” chunks or diced fine
1-3 cloves garlic depending on taste preference, I use 3 cloves of garlic
¼ cup white vinegar
2 tablespoons dill pickle juice from the jar of pickles
2 tablespoons rice vinegar seasoned

Instructions

Prepare Pickles and Vegetables

If using a food processor: Slice the dill pickles, cucumber, red pepper and sweet onion into 1” chunks and place in the bowl of the food processor. Cut the garlic cloves in half and add them to the ingredients in the food processor bowl. Cover and pulse on low until the ingredients are evenly chopped.
Every food processor is different. Be careful not to overprocess the ingredients. Check the texture after a few pulses. We want plenty of texture and crunch.
2 cups dill pickles, 2 cups English cucumber, ½ cup red pepper, ¼ cup sweet onion, 1-3 cloves garlic
If using a knife: Instead of a food processor, use a sharp knife to carefully chop each ingredient into very small pieces, diced fine. This means cutting the pickles, cucumber, red pepper and sweet onion into very small, uniform cubes.

Blend the Liquid Ingredients

Blend the white vinegar, rice vinegar and dill pickle juice in a small bowl and whisk to combine. Set aside.
¼ cup white vinegar, 2 tablespoons dill pickle juice, 2 tablespoons rice vinegar

Combine All Ingredients and Chill

Scoop the cucumber and pickle mixture into a medium-sized bowl. Pour the liquid ingredients on top and stir to blend. Cover the bowl with plastic wrap and refrigerate for at least an hour, or better yet, overnight.
When ready to serve, remove the plastic wrap and stir the ingredients then use a slotted spoon to scoop the Pickle de Gallo into small salsa bowls, or any small serving bowl.

Serve

Serve with chips or crackers and an assortment of cheeses, or use in place of relish on hamburgers or hot dogs. Pickle salsa is also delicious on tuna, ham, turkey or roast beef sandwiches in place of sliced pickles.

Notes

Pickle de Gallo gets zestier as it chills. The garlic flavor comes out when the garlic is combined with the vinegars and pickle juice. If your family prefers a less garlicky flavor, use just one clove of garlic.

If you don't have rice vinegar on hand, you could substitute and instead use the same amount of apple cider vinegar, with ½ teaspoon of sugar.

Nutrition