This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Pickle de Gallo is a fun twist on classic salsa! Made with dill pickles, peppers, onion, and sriracha, it’s perfect for chips, tacos, or burgers.
Pin this now to find it later
Pin ItPickle de Gallo: A Fresh Twist on Pickle Salsa
If you’re a pickle lover, this Pickle de Gallo recipe is about to become your new go-to. It’s a crunchy, tangy, and spicy pickle salsa that brings together dill pickles, peppers, onions, and sriracha for a flavor-packed dip or topping. It’s also a fun and unexpected way to use pickles in everyday dishes.
⭐ Why You’ll Love This Recipe
- Bursting with bold, briny flavor
- Quick to prep and no cooking needed
- Great for parties, barbecues, or snacking
- A creative way to explore ways to use pickles
🛒 Ingredients & Substitutions
- dill pickles
- bell pepper – Red, orange, or yellow bell peppers add sweetness and color. Green bell peppers can be used, but they have a more bitter taste.
- red onion – Swap red onion for white or green onions.
- sriracha – or your favorite hot sauce.
- cilantro
- pickle brine
- salt and pepper
✨ Variations
- Add chopped tomatillos for a citrusy flavor
- Sprinkle cotija or feta on top for a creamy finish
- Stir in chopped pickled jalapeños for a spicy dill pickle salsa. Alternatively, use banana peppers for a milder twist
Would you like to save this?
We'll email this post to you, so you can come back to it later!
🔥 Tips
- Dice all ingredients evenly for a balanced texture
- Chill at least 30 minutes before serving
- Taste and adjust spice, salt, or brine as needed
❓ FAQs
It’s a playful twist on traditional pico, using pickles instead of tomatoes.
Refrigerate in an airtight container for up to 4 days. Do not freeze.
Yes, and it actually tastes better after chilling for a few hours.
Dill pickles are best for this recipe because of their tangy flavor. Sweet pickles can be used, but they will change the taste and make the salsa less savory.
It has a mild kick from the sriracha, but it’s easy to adjust. Add more for heat or leave it out for a milder version.
You can use pre-chopped pickles, but avoid relish. It’s often too sweet and mushy for this chunky salsa-style recipe.
A little! It’s best eaten within a couple of days for maximum crunch. Be sure to store it tightly covered in the fridge.
Yes! This Pickle Pico de Gallo is naturally low in carbs. Just check the pickles you’re using for added sugars.
Try it on hot dogs, in wraps, with grilled chicken or fish, or even stirred into tuna salad for an extra zing.
🍽️ Other Recipes You May Enjoy
Pickle de Gallo
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Ingredients
- 6 dill pickles, finely diced
- 1 bell pepper, finely diced (choose red, orange, or yellow)
- 1 small red onion, finely diced
- 1 teaspoon sriracha sauce
- 3 tablespoons fresh cilantro, chopped
- 1 tablespoon pickle brine
- salt and pepper, to taste (optional)
Instructions
- Add the dill pickles, bell pepper, and red onion to a mixing bowl.
- Stir in the sriracha. Start with 1 teaspoon and adjust to taste if you like more heat.
- Add the chopped cilantro and pickle brine.
- Gently mix everything together.
- Cover and refrigerate for at least 30 minutes to let the flavors come together.
- Serve chilled! Use it as a topping for grilled meats, a zesty taco companion, or enjoy it with tortilla chips.
Notes
- This Pickle de Gallo recipe makes 1½ to 2 cups
- Serve it with chips, on burgers, tacos, wraps, or grilled meats
- For a low-sodium version, rinse the pickles before chopping
- Refrigerate any leftovers in an airtight container for up to 4 days. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
