Pickle de Gallo (Pickle Salsa)
This pickle de gallo recipe uses crunchy dill pickles paired with classic salsa flavors for a quick and easy dip. Pair with your favorite chips or use it as a delectable condiment for hot dogs and burgers. This recipe is a great way to use up leftover pickles!
Servings: 6
Calories: 18kcal
Ingredients
- 2 cups crunchy dill pickles diced
- ¾ cup sweet onion diced
- ½ cup red bell pepper diced
- 1 jalapeño minced (seeds removed if you dislike heat)
- 2 cloves garlic minced
- 1 teaspoon lime juice
- ¼ teaspoon celery seed
- 1-2 Tablespoons pickle brine
Instructions
- Mix all the ingredients, except for the pickle brine, together in a mixing bowl.
- Gradually add the pickle brine to the mixture, one tablespoon at a time. Stir the mixture after each addition of brine until you achieve your desired level of tanginess.
- Cover the mixing bowl and place it in the refrigerator and chill for at least 30 minutes.
Notes
For a mild version skip the jalapeno and season with black pepper.
🌡️Storing Leftovers
- This recipe will get better with time, so feel free to make it a day or two ahead of a party.
- Store in a container with a lid or cover it tightly with foil. Store it in the fridge for up to a week. Before serving again, give it a good stir.
- Do not freeze.
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