Pickle de Gallo

Pickle de gallo is a unique take on the classic Mexican salsa, pico de gallo. While the traditional recipe calls for a simple mix of fresh tomatoes, onions, cilantro, and lime juice, pickle de gallo brings a fresh twist to the table by incorporating pickles and a dash of pickle brine into the mix. The result? A delightful fusion of flavors that’s sure to make your taste buds dance. It’s just so fun to eat. Tangy, spicy, and fresh.

Pickle de Gallo
Pickle de gallo — a tasty tangy twist to pico de gallo

The beauty of this recipe lies in its flexibility. You can adjust the quantities of the ingredients to suit your taste, making it more cucumber-heavy or adding more heat with extra jalapeños. It’s really open to interpretation and ingredient swaps where necessary. That flexibility follows through to the table, too. Just like pico de Gallo, pickle de gallo can be used in all sorts of ways. It’s great atop tortilla chips, as a BBQ side, or even as a topper for grilled meats.

What’s more, the pickle de gallo salsa gets better with time. Give it at least an hour in the fridge to allow the flavors to meld. But letting it chill covered overnight really brings the flavors out.

Like this recipe? You’ll love these too:

  • Easy Pico De Gallo: Want to make the classic? Here’s how.
  • Peach Habanero Salsa: Peaches and habs are one of our favorite flavor pairings of spicy/sweet.
  • Jalapeño Mango Salsa: Another terrific pairing, but this time the bright bite of those jalapeños act as a tasty foil to the sweet tropical mangoes.
50 Easy Jalapeño Recipes ebook cover

50 Easy Jalapeño Recipes

$4.99 (ebook)

Want more ways to use your jalapeños? These 50 tasty recipes all star this popular chili. All easy to make and many quick too! From appetizers to desserts. PDF AND EPUB provided. Kindle ready.

Pickle de Gallo

Pickle de Gallo

5 from 1 vote
Prep Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 71 kcal


  • 1 fresh cucumbers 2 also works if you'd like more cucumber
  • 1 large ripe tomato
  • 1 cup dill pickles
  • 1/2 onion
  • 10 sprigs of cilantro
  • 2 cloves garlic
  • 1 jalapeño pepper
  • 2 pickled scallions If not available, pickled onions can work.
  • 1/2 pickled jalapeño roughly 1 1/2 teaspoons of chopped pickled jalapeño
  • 1/2 red bell pepper
  • 1 white bell pepper If white bell pepper is not available, yellow bell pepper can work.
  • 2 tablespoons pickle brine from the jar of dill pickles


  • Cut the tomato into 6 to 8 pieces and remove the seeds. Blot the tomato slices with a paper towel to remove excess moisture and slice as finely as possible.
  • Remove the seeds and insides from the red and white bell peppers and dice.
  • Remove the seeds and membrane from the fresh jalapeño, then finely chop.
  • Finely chop the cilantro sprigs, both stems and leaves.
  • Prepare the savory ingredients. Finely chop the pickles, pickled spring onions, and pickled jalapeños.
  • Peel the onion and garlic, then chop. If your fresh cucumbers have thick skins, peel them then chop. If your cucumbers have thinner skin, feel free to keep the skin on.
  • In a mixing bowl, combine all ingredients along with the pickle brine. Stir to combine.
  • Cover the bowl and place the salsa in the refrigerator for 1 hour to allow the flavors to meld. If you have the time, leave it covered in the refrigerator overnight. The longer the salsa stays in the fridge, the more flavorful it becomes.


Store salsa in the refrigerator in a covered container for up to 4 days. Stir the leftovers well before serving. Some liquid may accumulate as the salt in the brine draws moisture out of the tomatoes and vegetables. Do not freeze the dish!


Calories: 71kcalCarbohydrates: 16gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 332mgPotassium: 485mgFiber: 4gSugar: 6gVitamin A: 1326IUVitamin C: 93mgCalcium: 80mgIron: 1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on May 9, 2024 to include new content.
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