Calling all pickle lovers! Pickle de Gallo is going to be your new favorite party dip. It’s got the perfect mix of salty pickle brine, crisp veggies, fresh dill, lime juice, and a little heat. You won’t be able to stay out of this stuff!
Pickle de Gallo
I live in a house of pickle lovers, so this dip gets some real mileage. Chopped pickles are tossed with crisp bell peppers, red onions, jalapenos, and garlic. Holding it all together is a mixture of brine, lime juice, fresh dill, and hot sauce. Are you drooling yet?! If you’re a salty, spicy, savory lover, you’re going to obsess over this dip. And it’s not just great with tortilla chips! I also like to spread it on top of grilled chicken as the pickle-y topping I never knew I needed, but now cannot live without.
Be the host with the most when you serve more dips like easy blender salsa, juicy pineapple salsa, and classic (pickle-less) pico de gallo!
Is Pickle de Gallo spicy?
Not really. It has a mild heat from the jalapenos, but it gets tamed by all of the other bold ingredients. You can easily adjust the heat as well. Remove the jalapeño seeds for less heat, or add more hot sauce if you like it spicier!
How to Make Pickle de Gallo
- Mix. Add all ingredients to a bowl and gently mix until evenly combined.
- Do a taste test! Taste and adjust with more pickle juice, lime juice, hot sauce, or salt as needed.
- Chill, then serve. Chill for 15-30 minutes to let the flavors meld together before serving with tortilla chips and dill sprigs for garnish if desired.
Storing and Make Ahead
Once it’s all tossed together, you can store pickle de gallo in an airtight container in the fridge for up to 3 days. Keep in mind that the longer it sits, the less crisp the veggies will be because of the liquid/acidity from the brine and hot sauce.
To make it ahead for a party, dice the pickles, bell pepper, onion, and jalapeño a day in advance and store them in the fridge. Add the garlic, pickle brine, fresh dill, lime juice, hot sauce, and salt closer to serving so everything stays crisp and fresh!
Ingredient Notes
- Pickles – If you like it spicy, swap the regular dill pickles for hot ones! Also, try to get your hands on some good quality crunchy pickles.
- Red Bell Pepper – While you can use any other color of bell pepper, red peppers give it the best pop of color.
- Red Onion – I don’t recommend swapping this with any other color of onion. Red onions are bold, which stand up well to the other ingredient in the mix here.
- Jalapeno – Be sure to use fresh jalapenos (not pickled) for the best texture. The seeds are where the heat is, so leave them in for extra spice or remove them to tame it down.
- Garlic – Add an extra clove if you want an even more pronounced garlicky flavor.
- Pickle Brine – Add 2 tablespoons first, then stir and taste. You can always add more, but too much brine can make the dip watery.
- Fresh Dill – If possible, it’s really important to use fresh dill instead of dried. It makes the overall flavor of the dip so much better!
- Lime Juice – Fresh is best. Also, just like the brine, start with just 1 teaspoon of lime juice and add more if desired.
- Hot Sauce – Use whatever your favorite brand is. You can also omit this entirely if you don’t like heat.
- Salt – You may find that the pickles, brine, and hot sauce make this dip salty enough. Be very careful how much you add!
Enjoy!
~Nichole
Pickle de Gallo
Ingredients
Instructions
- Add all ingredients to a bowl and gently mix until evenly combined.
- Taste and adjust with more pickle juice, lime juice, hot sauce, or salt as needed.
- Chill for 15-30 minutes to let the flavors meld together before serving with tortilla chips and dill sprigs for garnish if desired.
Notes
This pickle de gallo can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
