This pickle salsa recipe is a fun take on Pico de Gallo made with tomatoes, dill pickles and fresh cucumber. Serve with a big pile of tortilla chips for a light and refreshing dip or as a relish on hot dogs or fish tacos!
If you're anything like me, you're unable to resist a bowl of chips and salsa whether out to eat or at home. There's an addicting quality about it that is both satisfying and embarrassing.
My guess is that if you bring this pickle salsa to your next party, people will be asking for the recipe. I'd love if you sent them my way!
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Why You'll Love This Recipe
- The fresh ingredients that go into making this dip play together perfectly creating a light, but flavorful appetizer
- While the recipe includes tomatoes like in traditional Pico de Gallo, the addition of pickles and cucumber gives the dip a whole new flavor profile and crunchy texture that will keep you coming back for more!
- The dip gets better when it has a chance to sit and let the flavors meld together making it a great make-ahead recipe!
Ingredients You'll Need
Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.
- Dill pickles - Go for the "fresh" pickles in the refrigerated section of the grocery store. These have a better crunch and a more mild flavor than a canned pickle.
- Cucumber - I prefer using seedless English cucumbers as they require no seeding or peeling. If using other cucumbers, I would recommend peeling them as the skin can be thick and somewhat bitter.
- Roma tomatoes - These are often the recommended tomatoes for salsa and pico. They are less watery than other tomatoes and hold their shape better when diced.
- Red onion - I love the color red onions give the pickle salsa and they often have a milder flavor that's perfect for raw dishes like this one.
- Cilantro - A must in a pico. The floral notes of the cilantro compliments the sour flavor of the dill pickles for a delicious combo.
- Jalapeno - The amount I suggest in the recipe gives the salsa a mild, slight kick of heat. Adjust this amount if you prefer a more mild, medium or hot & spicy flavor!
- Pickle brine - Used instead of lime juice and provides some extra liquid and acid to the salsa.
Step-by-Step Instructions
This one-bowl dip is so quick & easy to put together. Here's how to do it:
Step 1: Prep your ingredients - Dice pickles, cucumber and tomato into small pieces. If you prefer a chunkier salsa, cut into bigger pieces. You want these 3 ingredients to be cut similar in size.
Mince red onion (I don't prefer big pieces of it), chop the cilantro and jalapeño. Leave some seeds in the jalapeño for some extra spice if you prefer.
Step 2: Combine all the ingredients in a mixing bowl and stir until evenly mixed together.
This salsa is best enjoyed when allowed to sit for 15-20 minutes before enjoying. This allows time for the flavors to meld together.
What to eat with Pickle de Gallo
Serve the pickle salsa with a big bowl of crispy tortilla chips, scoops, or pita chips for dipping. This recipe can also double as a relish to top hot dogs, hamburgers or fish tacos.
It would also make a great substitute to regular pickle relish with canned tuna to give your tuna salad a Mexican flair.
Storage Tips
Like most cold dips, this dip should not be kept at room temperature for longer than 2 hours. Store any leftover pico in an airtight container in the fridge for up to 3 days. The texture of the tomatoes will continue to break down over time and become less appetizing.
FAQ
Due to its water content, the salsa should not be frozen as the texture would be negatively affected.
Store in the fridge for up to 3 days. More liquid is released the longer it sits and after time the tomatoes and cucumber start to get mushy.
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Pickle de Gallo (Pickle Salsa)
Ingredients
- 1 cup dill pickles diced small
- 1 cup cucumber diced small
- 1 cup roma tomatoes diced small, about 2 tomatoes
- ¼ cup red onion minced
- ¼ teaspoon garlic powder
- ¼ cup fresh cilantro chopped
- 2 tbsp. jalapeno chopped
- 1 tbsp. pickle brine
Instructions
- In a mixing bowl combine all the ingredients and stir until well combined.1 cup dill pickles, 1 cup cucumber, 1 cup roma tomatoes, ¼ cup red onion, ¼ teaspoon garlic powder, ¼ cup fresh cilantro, 2 tbsp. jalapeno, 1 tbsp. pickle brine
- Let salsa sit 15-20 minutes before serving. Serve or store covered in the refrigerator for up to 3 days.
Notes
- I prefer using dill pickles from the refrigerated section as I think they have a better crunch.
- Dice the pickles, cucumbers, tomato and onion into similar sized pieces. Dice small or into bigger pieces for a chunkier salsa.
- Add more, less or omit jalapeños to your preference.
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