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White bowl of pickle salsa with a gold spoon resting in it on a wooden tray with yellow corn tortilla chips surrounding the bowl.
Ashley Leonard

Pickle de Gallo (Pickle Salsa)

5 from 1 vote
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!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 cups
Course: Appetizer, Dip
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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
  2. 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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