This Pickle de Gallo combines the delicious crunch and flavours of dill pickles with the snackability of Pico de Gallo. The recipe comes together in just minutes and is fresh, healthy, low carb and low calorie. Serve it as a dip with tortilla chips, or as a topping for burgers, hot dogs or grilled chicken.
FAQ’s About Making Pickle De Gallo
What is Pickle De Gallo? – Pickle De Gallo is a twist on a traditional Pico de Gallo. Pickles replace fresh tomato in a fresh, chunky pickle salsa/ topping. It’s so simple and yet gives such a great boost of flavours, putting it on the map as an awesome condiment.
What do you serve Pickle De Gallo with? – My favourite thing to serve with pickle de gallo is tortilla chips or plain ruffles potato chips.
Can Pickle De Gallo be used as a topping? Yes, it’s amazing as a topping on tacos, burritos, nachos, hotdogs, burgers, sandwiches, grilled chicken, pork or salmon.
What Kind of pickle should I use? – I recommend a garlicky Kosher-style dill pickle. Pickles from the refrigerated section are especially nice, because they maintain their bite. However, any dill pickle will work for this recipe.I don’t recommend sweet or bread & butter pickles for this recipe.
Is Pickle De Gallo spicy? – No, it’s not spicy. The recipe uses 1 jalapeno pepper but if all of the seeds are removed, there is only very slight heat. If you like your salsa spicy, you can mix some of the jajapeno seeds in with the jalapeno or add chili pepper flakes, cayenne pepper, or chili powder.
Can I eat Pickle De Gallo if I’m on a Gluten Free diet? – Yes! Pickle de gallo is naturally gluten free. The delicious pickle salsa is low carb and keto approved as well.
Is Pickle De Gallo Vegan? – Yes, Pickle de gallo is dairy free, vegetarian and vegan.
What Ingredients Do you Need To Make Pickle De Gallo?
Here’s what you’ll need to make this pickle salsa: (See recipe card below for full recipe)
- Pickles – use dill pickles. Chop them up into equal sized, small pieces
- Red Pepper – diced
- Onion – diced
- Jalapeno – seeds removed
- Garlic – fresh minced
- Dill – fresh
- Pickle Juice – from the jar
How Do You Make Pickle De Gallo?
Here’s how to make this easy fresh pickle salsa: (See recipe card below for full printable recipe)
Step 1: Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.
Step 2: Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.
Step 3: Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!
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Recipe Notes For Making The Best Pickle De Gallo:
- Leftovers should be stored in an airtight container in the fridge and eaten within 4 days.
- You can serve this immediately, but the chill time allows the flavours to meld & marry nicely.
- To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix.
- You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
- Red bell pepper can be replaced with yellow, green or orange bell pepper.
- Don’t Freeze this salsa. Because of the fresh, uncooked vegetables, this is not a good candidate for freezing. Freezing it would change the consistency of the salsa.
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Pickle De Gallo
Ingredients
- 2 Cups Pickles chopped
- 1/2 Cup Red Pepper
- 1/4 Cup Onion
- 1 Jalapeno
- 2 Cloves Garlic
- 1/4 Cup Dill fresh
- 1/4 Cup Pickle Juice
Instructions
- Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.
- Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.
- Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!
Notes
- To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix.
- You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
- I recommend dill pickles for this salsa. Pickles from the refrigerated section maintain a lot of their crunch and are especially good here. But any dill pickles will work for this recipe.
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More Easy Gluten Free Recipes:
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- Egg Fried Rice with Ground Beef
- 20 Minute Peanut Butter Noodles
- Pineapple Cashew Chicken
- Creamy Greek Whipped Feta Dip
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Gluten Free Pickle De Gallo Recipe
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