Okay, You Have to Try This Pickle De Gallo
I have to admit, the first time someone mentioned “Pickle De Gallo” to me, I thought it was a joke. Like, did they just mix up the words? But no, turns out it’s a thing – half salsa, half pickled magic, 100% addictive. My cousin brought it to a backyard cookout last summer and, long story short, no one touched the guac. So of course I had to try making my own, and after a few (questionable) experiments with pickles and onions, this is the version my family keeps asking for. Anyway, if you’re looking for something wildly crunchy and a bit weird – in the best way – you’re officially in the right spot.
Why I Always Make This (And You Probably Will, Too)
I whip this up whenever someone’s hollering for something snacky but I’m out of energy (or patience) for traditional salsa. My kids go bonkers for the tangy crunch, and honestly, so do I. It works on tacos, burgers, hot dogs—straight out of the bowl with tortilla chips on a lazy Sunday, too. Plus, if you’re one of those people who get a little antsy about raw onions (I used to!), this recipe kind of smooths out their bite. Oh, and if you ever wonder what to do with that giant jar of dill pickles that’s always crowding out the fridge, this is it.
Gather Your (Maybe Not-So-Fancy) Ingredients
- About 1 cup chopped dill pickles (I like the cold kosher spears, but whatever’s in the fridge is fair game—my grandma swears by supermarket-brand ovals)
- 1/2 cup diced red onion (but sweet onion is great too if you don’t like it too sharp)
- 1 cup seeded, diced Roma tomatoes (if I’m out, the little grape tomatoes work, just cut smaller)
- 1 medium jalapeno, finely chopped (de-seed for less heat, or swap for Fresno if you want a pop of color)
- 1/4 cup chopped fresh cilantro (or parsley, if you’re that cilantro-tastes-like-soap type – no judgment!)
- Juice of 1/2 lime (lemon works in a pinch, but it’s a different vibe)
- ²⁄₃ teaspoon garlic powder (I sometimes just smash a clove and toss it in, then fish it out later)
- Pinch of black pepper, maybe a little salt (depends entirely on your pickles, honestly)
How To Actually Make Pickle De Gallo (It’s Easy, I Promise)
- Chop Everything. Get your pickles, onion, tomatoes, and jalapeno diced nice and small. Your knife skills will get a little workout, but honestly, mine aren’t great and it still turns out fine.
- Toss It All In a Bowl. Throw in the cilantro, garlic powder, and a crank of pepper. Squeeze in the lime juice. If you like it extra tangy, add a little more lime. This is where I usually sneak a taste (for “quality control”).
- Mix and Chill. Give everything a good stir. Pop in the fridge for at least 20 minutes—the flavors get all buddy-buddy. Sometimes, if I’m in a rush (read: hungry), I eat it right away, but it really is better if you wait.
- Adjust and Serve. Taste again. If your pickles are super salty, maybe skip extra salt. If it needs more punch, toss in more lime or a dash of pickle brine. Honestly, don’t stress too much—this recipe forgives a lot.
Notes (Learned the Hard Way)
- Once I used bread-and-butter pickles by accident. Just…don’t. It was way too sweet.
- Some people add a little diced cucumber for crunch, but I find it gets watery quicker. Then again, cucumber lovers might disagree.
- I used to think you needed Roma tomatoes, but any ripe tomato will do, except for the really mushy out-of-season ones.
Experiments (Good, Bad, and Huh?)
- One time I tossed in chopped radishes—crunchy, pretty, not bad!
- Tried bread-and-butter pickles like I said… don’t. But spicy pickles? Yes, please.
- Someone suggested adding diced avocado. I tried it—the texture turns a little off if you don’t eat the whole thing right away, but if you do, it’s awesome.
Do You Really Need Special Tools?
All you need is a sharp knife and a decent-sized bowl. If your knife is as dull as the one at my Aunt Millie’s place, a food processor works in a pinch (just don’t pulse too much or you’ll end up with relish—been there). Or grab a sturdy fork and chop everything super-fine—the salsa police won’t come for you.
Storage (But Will You Even Have Leftovers?)
Technically, this keeps in the fridge 2 to 3 days in a covered bowl. But honestly, in my house it never lasts more than a day—people keep sneaking spoonfuls. If you notice it getting watery, just tip off the extra juice and give it a stir.
How to Serve (The Fun Part)
My favorite? Loaded up on tacos, especially anything grilled. Or honestly, I’ll just scoop it onto burgers for a tangy pop. Some nights, we eat this with tortilla chips like a regular salsa—the way my brother will polish off an entire bowl before I even sit down. Oh, and it’s really good on veggie dogs if you’re into that.
Lessons from (Over)Enthusiasm
- Don’t skip the chill. I once tried serving it straight away and the flavors were just kind of shouting over each other.
- If you add too much lime juice (happens—my kids love to squeeze), just add another couple spoonfuls of diced tomato to balance.
- You might feel tempted to salt before tasting, but some pickles are already saltier than a sailor’s joke, so, taste first.
FAQ (These Pop Up Every Time)
- “Can I make this vegan?” — It’s already vegan, unless you add cheese or something (tried feta once, not for me, but hey, no rules).
- “What if I hate cilantro?” — Use parsley. Or skip it. Frankly, it’ll survive.
- “How spicy is it?” — That’s up to your jalapeno (sometimes those little guys are sneaky!). If you’re spice-wary, scoop out every seed—or just use a milder pepper.
- “Can I use pickle relish instead of real pickles?” — Hmmm. I mean, you could, but then it’s just relish salsa, which is fun, but not what I’m after here.
- “Do I have to chill it?” — Well, you don’t have to, but I always regret it when I don’t. Just personal experience.
- “Any online resources if I want more pickle magic?” — Yep! I loved the quirky ideas from Food Network’s Pickle De Gallo guide. Or, if you want DIY pickles from scratch, check out Serious Eats’ dill pickle tutorial. Those folks know their stuff!
And, before I forget: once I made this during a thunderstorm and the power went out, so we ate it by candlelight with cold spaghetti (don’t ask). It was weirdly good. Anyway, you never know what combo will hit the spot until you try.
Ingredients
- 1 cup dill pickles, diced
- 1/2 cup tomato, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup jalapeño pepper, seeded and finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons pickle juice
- 1 tablespoon lime juice
- Salt and black pepper to taste
Instructions
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1In a large mixing bowl, combine the diced dill pickles, tomato, red onion, and jalapeño pepper.
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2Add the chopped fresh cilantro to the bowl.
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3Pour in the pickle juice and lime juice, then season with salt and black pepper to taste.
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4Mix all the ingredients together until well combined.
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5Let the Pickle De Gallo sit for at least 10 minutes to allow the flavors to meld, then serve with tortilla chips or as a topping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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