Introduction

Pickle de Gallo is a vibrant and tangy twist on traditional salsa, combining crisp cucumbers and dill pickles with a kick of spicy peppers. This refreshing dill pickle salsa is perfect for snacking, dipping, or adding a bright flavor boost to your meals.

A white square bowl filled with finely chopped vegetables piled high, showing a mix of small green pieces, tiny white chunks, and scattered bright orange bits, creating a colorful and fresh texture; the bowl rests on a gray cloth with lace edges on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 seedless cucumber (cut in half, seeds scraped out, finely diced or pulsed in the food processor)
1 cup dill pickles (finely diced, about 4 whole pickles depending on size)
1/2 cup sweet onion (finely diced)
1/2 red bell pepper (stem and seeds removed, finely diced or pulsed in the food processor)
1 clove garlic (peeled and finely minced)
1/2 teaspoon kosher salt
1/2 cup pickle brine
1 teaspoon fresh jalapeño (minced, or more to taste)
1/2 teaspoon fresh habanero (minced, or more to taste)

Instructions

Step 1: In a large bowl, toss together the cucumbers, dill pickles, sweet onion, red bell pepper, garlic, jalapeño, habanero, and kosher salt until evenly combined.
Step 2: Drizzle the pickle brine over the mixture and toss again to coat all the ingredients thoroughly.
Step 3: Cover the bowl tightly and refrigerate for at least one hour to allow the flavors to meld and deepen before serving.

Tips & Variations

For a milder salsa, reduce or omit the habanero and jalapeño peppers.
Try adding fresh herbs like dill or cilantro for extra freshness.
If you prefer a chunkier texture, dice ingredients by hand rather than pulsing.
Use different pickle varieties such as bread and butter pickles for a sweeter twist.

Storage

Store the salsa in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time. Serve chilled and stir before using. Reheat is not recommended as this salsa is best enjoyed fresh and cold.

How to Serve

A white square bowl filled with finely chopped green cucumber, white onion, and small orange-red bits of bell pepper mixed evenly, giving a fresh and colorful look with a slightly coarse texture. Near the bowl, a woman's hand holds a triangular, light golden-brown chip speckled with darker spots, topped with some of the chopped vegetable mix. In the background, there is a partially visible open chip bag with many more chips inside. The entire scene is set on a white marbled surface with a gray cloth underneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers with seeds?

Yes, you can use regular cucumbers, but removing the seeds helps prevent extra moisture and keeps the salsa from becoming too watery.

What can I substitute for pickle brine?

If you don’t have pickle brine, a mixture of vinegar, water, and a pinch of salt can be used as a substitute, though the flavor may differ slightly.

Pickle de Gallo – Dill Pickle Salsa Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

Pickle de Gallo, also known as Dill Pickle Salsa, is a vibrant and tangy salsa that combines the crisp freshness of cucumbers with the zesty punch of dill pickles and a spicy kick from jalapeño and habanero peppers. Perfect as a unique dip or topping, this no-cook recipe offers a refreshing twist on traditional salsa with a delightful balance of sweet, salty, and spicy flavors.

Author: Maya
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: About 2 cups 1x
Category: Salsa
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables

1 seedless cucumber (cut in half, seeds scraped out, finely diced or pulsed in the food processor)
1 cup dill pickles (finely diced, about 4 whole pickles depending on size)
1/2 cup sweet onion (finely diced)
1/2 red bell pepper (stem and seeds removed, finely diced or pulsed in the food processor)
1 clove garlic (peeled and finely minced)
1 teaspoon fresh jalapeño (minced, or more to taste)
1/2 teaspoon fresh habanero (minced, or more to taste)

Seasonings and Liquids

1/2 teaspoon kosher salt
1/2 cup pickle brine

Instructions

Combine the Vegetables: In a medium bowl, toss together the finely diced cucumber, dill pickles, sweet onion, red bell pepper, garlic, and minced hot peppers along with the kosher salt. Ensure all ingredients are evenly mixed to distribute flavors.
Add the Pickle Brine: Drizzle the pickle brine over the combined vegetables. Toss gently again to coat all the ingredients with the brine, which adds tangy flavor and helps meld the salsa.
Refrigerate to Marinate: Cover the bowl tightly with plastic wrap or a lid and refrigerate the mixture for at least one hour. This chilling period allows the flavors to mingle and intensify, resulting in a vibrant and balanced salsa ready to serve.

Notes

Adjust the amount of jalapeño and habanero to control the spiciness according to your preference.
For a smoother texture, pulse the cucumber and bell pepper briefly in a food processor but avoid over-processing to keep some chunkiness.
Use good-quality dill pickles and pickle brine for the best flavor outcome.
Serve chilled as a dip with chips, or as a topping for grilled meats, tacos, or sandwiches.
This salsa tastes even better the next day as the flavors deepen in the fridge.

Keywords: pickle de gallo, dill pickle salsa, cucumber salsa, no-cook salsa, spicy pickle salsa, jalapeño salsa, easy salsa recipe