Pickle De Gallo Recipe

If you love pickles, you will really love this easy and fresh Pickle De Gallo recipe! It’s a copycat version of the Grillo’s Pickle De Gallo and it’s so good. It can be used as a dip for chips or a topping for nachos or tacos. This Pickle De Gallo dip is super refreshing and flavorful, and perfect for the summer.

If you’re a pickle lover, like me, you’re going to love this fresh and flavorful Pickle De Gallo recipe. It is inspired by the Grillo’s Pickle De Gallo, with a few small changes. It can be served as a side dish with corn chips or you can use it as a topping for nachos or tacos. It’s the perfect summertime side!

What Is Pickle De Gallo?

I did not come up with this idea myself; my recipe is inspired by Grillo’s brand of pickle de gallo, which is sold in some grocery stores. Pickle de gallo is based on pico de gallo, which originated in Mexico, and is made using diced tomato, onion, jalapeno and cilantro. It’s flavored with fresh lime juice, salt and a bit of cumin. This pickle de gallo can be used just as you would use pico de gallo.

Pickle De Gallo Recipe Ingredients

• Pickles – For this recipe, you want to use dill pickles. I used baby kosher dill pickles that I diced into small pieces. You can use whatever kind of dill pickles you like. You could also use sweet pickles if you prefer them over dill pickles.
• Cucumber – Pickles are just cucumbers that have been pickled, so the cucumbers add some nice freshness while balancing the saltiness from the dill pickles. I like to use English cucumbers, but any kind will work.
• Red Bell Pepper – The red bell pepper adds sweetness and crunch. You could use green bell peppers if you prefer, they do have a stronger flavor though.
• Tomato – Tomatoes are not an ingredient in the Grillo’s pickle de Gallo, but they are in traditional pico de Gallo, so I decided to add them to this recipe. I used Roma tomatoes, any kind of tomato will work.
• Jalapeno – The jalapeno adds heat. You can add as much or as little as you like. I used fresh jalapenos, but pickled would also work.
• Onion – I used red onion, but white onion would be a nice addition because it’s particularly crunchy.
• Garlic – I love fresh, raw garlic, so I added in a couple cloves. If you don’t love raw garlic, you can omit or replace with about 1/2 teaspoon granulated garlic.
• Dill – I added a Tablespoon of fresh dill to help reinforce the dill flavor. I’m always a proponent of adding fresh herbs to salads when you have them on hand.
• Pickle Juice – I used the pickle juice right out of the pickle jar.
• Lime Juice – Lime juice is used in a traditional pico de gallo, so I wanted to add a bit here. You can omit if you like; I don’t think the Grillo’s recipe uses lime juice.
• Salt – Add salt to taste.

How To Make Pickle De Gallo

1. Start by dicing up all your vegetables. I like to dice mine into very small pieces but you can make yours chunkier if you like.
2. To a large bowl, add the diced pickles, cucumber, red pepper, tomato, onion, jalapeno and minced garlic. Next, add fresh dill, pickle brine and lime juice. Mix everything together well and season with salt, to taste.
3. You can eat immediately or chill in the refrigerator until ready to serve. Enjoy pickle de gallo as a dip with corn chips, a side dish or a topping for nachos, tacos and more.

Pickle De Gallo Recipe Frequently Asked Questions

• This pickle de Gallo recipe is both vegan and gluten-free.
• Can this recipe be made ahead of time? Yes, it is even more flavorful after being chilled for a couple of hours.
• How long do leftovers last in the refrigerator?  Leftovers should last about 4-5 days if stored in an air-tight container.
• What kind of pickles are best for this recipe?  I just used kosher baby dill pickles that I cut up.  You can use any brand of pickles you like.
• Can sweet pickles be used?  If you prefer the taste of sweet pickles over dill pickles, they can definitely be used! You could also do a combination of dill and sweet.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.

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Pickle De Gallo Recipe

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• Author: She Likes Food
• Total Time: 15 minutes
• Yield: 8-10 1x
• Diet: Vegan

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Description

If you love pickles, you will really love this easy and fresh Pickle De Gallo recipe! It’s a copycat version of the Grillo’s Pickle De Gallo and it’s so good! It can be used as a dip for chips or a topping for nachos and tacos. This Pickle De Gallo dip is super refreshing and flavorful and perfect for the summer!

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Ingredients

Scale 1x2x3x

• 1 cup diced pickles
• 1 cup diced cucumber
• 1 cup diced red bell pepper
• 1 cup diced tomato
• 1/2 cup diced red onion
• 1/4 cup diced jalapeno, or more if desired
• 1–2 cloves garlic, minced
• 1 tablespoon chopped fresh dill
• 1/4 cup pickle brine, from the pickle jar
• Juice of half a lime (optional)
• Salt, to taste

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Instructions

1. Start by dicing up all your vegetables.  I like to dice mine into very small pieces but you can make yours a little chunkier if you like.
2. To a large bowl, add the diced pickles, cucumber, red pepper, tomato, onion, jalapeno and minced garlic.  Next, add in your fresh dill, pickle brine and lime juice.  Mix everything together well and season with salt, to taste.
3. Enjoy pickle de Gallo as a dip with corn chips, a side dish or a topping for nachos, tacos and more.

Notes

I like to dice all of my vegetables up into really small pieces, you can make your Pickle De Gallo chunkier if you like though.

Pickle De Gallo can be served immediately or chilled in the refrigerator until ready to serve.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Side, Vegan
• Method: No Cook
• Cuisine: American