Pickle de Gallo – Downshiftology

This crisp and fresh pickle de gallo is my new favorite obsession. It’s a Grillo’s Pickles copycat made with tangy dill pickles, sweet onion, bell pepper, garlic, and spicy pepper. Get ready for rave reviews!

A bowl of pickle de gallo. — *Photo: Gayle McLeod*

Pickle De Gallo Is The New Salsa You Need

One bite of Grillo’s pickle de gallo at my friend’s house got me headed straight to the kitchen to whip up a homemade version. It’s all the rage these days and I can definitely see why. So what exactly is pickle de gallo? Well, just think of it as a riff on pico de gallo, where tomatoes are swapped for pickles to deliver a new spin on chunky salsa. Here’s what’s so great about this recipe:

It’s the new way to enjoy pickles. Instead of adding sliced pickles or pickle spears to hot dogs, burgers or sandwiches, you can now add this briny, chunky pickle salsa. It’s more flavorful than plain pickles and more versatile too!
It’s SO easy to make. Just dice everything up and let it marinate in the fridge before serving. I love to make this in advance because the flavors become even better as they sit.

Pickle De Gallo Ingredients

Baby dill pickles: Grab a 24-ounce jar for the perfect amount needed. If you have a jar of dill pickle spears on hand, that works too.
Sweet yellow onion and red bell pepper: The combination of sweet onion and red bell pepper infuses a fresh, crunchy bite.
Aromatics and flavorings: Fresh garlic, diced jalapeño pepper (or serrano pepper), and a pinch of salt tie all the flavors together. Side note – while jalapeño pepper is not an ingredient in the store-bought version, I love adding it for a little extra kick of flavor.

Find the printable recipe with measurements below.

How To Make Pickle De Gallo

Stir together. Add the pickles, onion, bell pepper, jalapeño pepper, pickle brine, garlic clove, and salt to a mixing bowl. Stir together until it’s fully combined.
Marinate. Cover the mixing bowl and marinate for at least 2 hours in the fridge. The more you let it marinate, the more time the flavors have to meld together. When you’re ready to serve, stir it well to incorporate all the delicious juices at the bottom of the bowl. Then dig in with some tortilla chips!

Storage and Make-Ahead Tips

For making ahead: This gets better as it sits, which makes it great for prepping a few hours or a day in advance. The juices from the pickle, pickle brine, onion, and peppers will marinate and create so much flavor.
For storing leftovers: This can be stored in the fridge for about 3 to 4 days.

What To Serve Pickle De Gallo With

Sandwiches, hot dogs, and burgers galore: A spoonful of this tastes amazing with my turkey burgers or sliders made with slow cooker pulled pork. You could even add this to a bowl of beefy chili.
With crackers for a tasty, tangy appetizer: Whether it’s with crackers or tortilla chips, this is a great appetizer to scoop up!

More SalsaS and Dips

Guacamole: The only guac recipe you need.
7-Layer Dip: An all-in-one dip to satisfy every flavor.
Mango Salsa: A must-make come mango season.
Avocado Salsa: The perfect mix between pico de gallo and guac!
Salsa: A blended restaurant-style red salsa.
Salsa Verde: The classic green salsa you know and love.

If you make this pickle de gallo recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.

Description

Get ready for rave reviews with this easy pickle de gallo recipe! It’s crisp, fresh, tangy, and perfect for burgers, hot dogs, and sandwiches. Watch the video below to see how I make it in my kitchen!

Stir together. To a mixing bowl, add the pickles, onion, bell pepper, pickle brine, garlic clove, and salt. Stir together until well combined.
Marinate. Cover the mixing bowl and marinate for at least 2 hours in the fridge. Stir again before serving.

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Lisa in the kitchen recipe testing the pickle de gallo.

Behind The Scenes

I hummed and hawed about putting jalapeno pepper in this, as it’s not in the store-bought version, but I’m so glad I did! It doesn’t make it overly spicy, just more flavorful. Emily (my social media manager) was more than happy to take home the leftovers from recipe testing to munch on!