Pickle de Gallo Recipe (Pickle Salsa)
If you’re a pickle lover, get ready to meet your new favorite dip! This Pickle de Gallo is tangy, crunchy, and packed with bold flavor. With crunchy dill pickles, crisp cucumbers, juicy tomatoes, zesty red onion, and just the right amount of heat from jalapeños—plus a generous splash of pickle juice—this pickle salsa is a refreshing twist on a classic. Serve it with chips, spread it on burgers, or spoon it over grilled meats for a fun and flavorful kick!
Pickle de Gallo
For years, my husband has been making what we called “Homemade Salsa” – only to learn after a bit of investigating that it was technically homemade “pico de gallo.” Not to be confused with the actual homemade salsa that my son makes with this recipe.
Regardless of what we call it. it’s one of our favorite things.
The same can be said for this Dill Pickle Salsa recipe. It’s also technically a “Pickle de Gallo.”
So call it what you want…. but what’s the difference, you might be wondering?
Salsa vs. Pico de Gallo
Well, traditional pico de gallo, aka salsa fresca, is a fresh and chunky mix made with finely diced tomatoes, onions, cilantro, and chili peppers (like jalapeños or serranos), usually seasoned with lime juice and salt.
Traditional salsa, by contrast, can be either cooked or raw and is often blended or pureed for a smoother texture.
This Pickle de Gallo / Pickle Salsa is not blended or cooked – it’s definitely chunky, so we’re going with Pickle de Gallo.
Grillo’s Pickle de Gallo
This recipe is somewhat inspired by Grillo’s Pickle de Gallo Pickle Salsa. They don’t want anyone to miss out so it’s called both “Pickle de Gallo” and “Pickle Salsa”… haha.
It can be found in the refrigerated section at your local grocery store. With lots of crunchy pickle texture and so much flavor, it’s a perfect snack with tortilla chips, sandwiches, or to mix into salads (think chicken salad).
But this homemade version? It’s a wonderful recipe that is So. Much. Better and if your local store doesn’t carry Grillo’s, now you can make it at home.
I changed up my recipe so it’s not exactly the same – the biggest difference (I think) is that their version has red bell peppers and mine has Roma tomatoes instead. However, you could certainly do both or switch back to peppers.
Ingredients
This is a perfect recipe to make during the summer when it’s easy to get fresh veggies and sometimes even fresh homemade pickles.
- Dill pickles
- Diced cucumber
- Roma tomato
- Red onion
- Jalapeno pepper
- Garlic powder
- Dried dill (or fresh dill would be great too)
- Dill Pickle juice (aka pickle brine)
Find the complete recipe with ingredient measurements in the recipe card below.
How to Make Pickle Jalapeño
This delicious dip or topping can be ready to enjoy in 10 minutes flat. It has so much flavor, but it’s really easy to make.
- Add the diced pickles, cucumbers, jalapeno peppers, Roma tomato, and red onion to a large mixing bowl.
- Sprinkle the garlic powder and dried dill over the top.
- Pour the pickle juice into the bowl.
- Stir until all ingredients are well combined.
- Serve with tortilla chips or in a fajita.
- Store any leftovers covered in the refrigerator for up to two days.
Serving Suggestions
Just like traditional salsa or pico de gallo, you can enjoy this dip with so many different things!
- Tortilla chips
- Topping for hot dogs
- Pair it with Mexican dishes like tacos, quesadillas, and enchiladas for a sour, briny twist
- Mix it into tuna salad or chicken salad
Storage Directions
Store any leftover pickle salsa in an airtight container in the refrigerator for 3-4 days.
More Dip Recipes
- Easy Homemade Salsa Recipe
- Fire & Ice Pickles
- TikTok Viral Boat Dip Recipe
- Chicken Bacon Ranch Crack Dip Recipe
- Rojos Street Corn Dip (Copycat Recipe)
- Fruit Salsa with Fresh Whipped Cream
Pickle de Gallo Recipe (Pickle Salsa)
- Total Time: 10 minutes
- Yield: 6–8 servings 1x
Ingredients
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 1 diced Roma tomato (about 3/4 cup)
- 1/2 cup diced red onion
- 1/4 cup diced jalapeno pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried dill
- 1/4 cup pickle juice
Instructions
- Add the pickles, cucumber, Roma tomato, onion, and jalapeno pepper to a large mixing bowl.
- Sprinkle the garlic powder and dried dill over the top.
- Pour the pickle juice into the bowl.
- Stir until all ingredients are well combined.
- Serve with tortilla chips or in a fajita.
- Store any leftovers covered in the refrigerator for 3-4 days.
- Prep Time: 10
- Category: Dip
