
At Delish, we’ve got a real obsession with pickles, and this copycat pickle de gallo recipe is our newest crush. This Internet darling is a fresh, crunchy, flavor-packed mix of chopped pickles, bell pepper, jalapeño, garlic, and pickle brine—a fun twist on pico de gallo salsa, but with pickles as the star ingredient. If you’re a pickle lover (who isn’t??), then this is a must-try.
How do I make pickle de gallo?
It’s so easy! Just take care to finely chop the ingredients and give everything a stir. I like the flavor and heat of using a small jalapeño with some of the seeds, but you can remove the seeds for a mild flavor, or keep all the seeds in for an extra kick. You can even experiment with different pickles, though I recommend dill or sour (not bread and butter). Pro tip: Always buy your pickles in the refrigerated section for the freshest, crispest, and tastiest pickles.
What do I serve with pickle de gallo?
You can use pickle de gallo as a fun party snack with chips, but one of my favorite ways to serve it is as a topping on pulled pork or fried chicken sliders. It’s also great on hot dogs and brats straight from the grill or even tossed into a fresh, bean salad; however, no judgment if you want to straight up eat it with a spoon!
Storage:
Pickle de gallo can be made up to 5 days ahead. Store in an airtight container and refrigerate.
Ingredients
- 1
red bell pepper, seeds and ribs removed, finely chopped
- 1
small jalapeño, seeds removed if desired, finely chopped
- 1
clove garlic, grated
- 1
heaping c. finely chopped dill pickles (from 5 to 6 spears, we recommend Grillo's)
- 1/4 cup
pickle brine
- 1/4 cup
finely chopped red onion
- 1 Tbsp.
fresh dill, chopped
- 1 Tbsp.
fresh lime juice
Kosher salt
Tortilla chips, for serving
Directions
- Step 1In a large bowl, combine bell pepper, jalapeño, garlic, pickles, pickle brine, onion, dill, and lime juice; season with salt.
- Step 2Cover bowl and refrigerate until cold, about 30 minutes.
- Step 3Serve with tortilla chips alongside.
- Step 4Make Ahead: Pickle de gallo can be made 5 days ahead. Store in an airtight container and refrigerate.

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