Pickle de Gallo – Dill Pickle Salsa Recipe
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.
- 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
