Tulo

Pickle de Gallo Recipe

Diced dill pickles bring the same bright acidity as tomatoes but with a firmer crunch and a built-in tang, and a splash of the pickle brine itself stands in for the usual squeeze of extra lime, tying the whole relish together without watering it down.

Prep
25 min
Cook
0 min
Total
25 min
Servings
6

Ingredients

Servings6
  • 1 1/2 cups dill pickles, finely diced
  • 1/2 cup white onion, finely diced
  • 1 medium jalapeño, seeded and minced
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 2 tbsp dill pickle brine
  • 1/4 tsp salt

Nutrition per serving

Calories
13
Protein
0g
Carbs
3g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the diced pickles dry with a paper towel to remove surface moisture, then transfer them to a mixing bowl.
  2. 2Add the diced onion, minced jalapeño, and minced garlic to the bowl.
  3. 3Stir in the chopped cilantro, lime juice, and pickle brine.
  4. 4Season with salt, then toss everything together until evenly combined.
  5. 5Cover and let the mixture sit at room temperature for 10 to 15 minutes so the flavors meld before serving.
  6. 6Give it a final stir and taste for salt or acidity, adding a touch more brine or lime juice if needed.

Tips & variations

  • For a sweeter, less sharp version, swap the dill pickles for bread-and-butter pickles and use their brine.
  • Add a small handful of diced fresh tomato for a true hybrid between pico de gallo and pickle de gallo.
  • If cilantro tastes soapy, substitute finely chopped fresh parsley or flat-leaf herbs.
  • Stir in a spoonful of pickled jalapeño instead of fresh for a more tangy, vinegar-forward heat.
  • A pinch of ground cumin or smoked paprika adds depth if serving alongside grilled or smoked meats.

Storage & reheating

Store in an airtight container in the refrigerator for up to 5 to 7 days. Because the pickles are already preserved in vinegar, this relish holds up longer than traditional tomato-based pico de gallo, though the onion and jalapeño will soften gradually over time. No reheating needed; serve cold or at room temperature.

Tips from the Tulo kitchen

  • Dice the pickles and onion to roughly the same small size so every bite has a balance of crunch and heat.
  • If the relish seems too wet after resting, drain off a spoonful of excess liquid before serving over tacos so it doesn't make tortillas soggy.

FAQ

What is pickle de gallo?

It's a pico de gallo variation that replaces some or all of the diced tomato with finely diced dill pickles, using a splash of pickle brine in place of extra lime juice for tang.

What can I put pickle de gallo on?

It works well on tacos, hot dogs, burgers, grilled fish, and scooped with tortilla chips as a crunchy dip.

Can I use sweet pickles instead of dill?

Yes, bread-and-butter or sweet gherkins work, though the relish will taste noticeably sweeter and less tangy; use their brine to match.

Does pickle de gallo need to be cooked?

No, it's a raw relish meant to be mixed and served fresh, similar to pico de gallo.

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