Get in on the pickle craze with this spicy, briny version of one of our favorite Mexican condiments.
Unless you’ve been living under a rock, you are aware that dill pickles have found their way into so many of our favorite foods, from snacking items to main dishes and even dessert (MOO-ville Creamery in Michigan has an ice cream flavor called “Just Dill With It”!). Since it is not possible to live under a rock, by now you’ve seen and/or tasted dill pickle-flavored potato chips, cashews, pickle pizza, pickle fries, and maybe even the low-carb sub known as the Picklewich, made famous by Jimmy John’s sub shop, which uses a giant, hollowed-out dill pickle in place of bread. So it’s no surprise that the vinegary, often garlicky mix of cucumbers brined with dill seeds and other flavorings is taking a starring role in one of our favorite Mexican condiments, transforming pico de gallo into pickle de gallo.
Grillo’s Pickles, a Boston-based company, introduced its pickle de gallo in 2020. Available in mild, medium, and hot varieties, Grillo’s pickle de gallo is sold in grocery stores across the U.S. Mixing their classic dill pickles with fresh bell peppers, onions, and garlic (the hotter versions also contain jalapeños and/or habaneros), this bright, delicious dip and condiment is considered a cult favorite.
Our recipe for pickle de gallo calls for pickles and cucumbers, red bell pepper, tomato, red onion, jalapeños, garlic, and lots of fresh dill. Everything is combined with pickle brine and lime juice, giving the mix a bright, tangy, citrusy depth that highlights all the other ingredients. Not only is our pickle de gallo really delicious, it is also gorgeous, so it’s sure to impress.
Tips for perfect pickle de gallo
Perhaps the most important feature of pickle de gallo is that the pickles and all of the other vegetables are finely diced into the same, uniformly small pieces; this ensures balanced flavor and texture in each bite. Next, no matter how tempted you are to dig into pickle de gallo the moment after you’ve mixed all the ingredients together, don’t skip the 10-15 minute (or even longer!) chill time in the fridge before serving; this is a crucial step that allows all of the flavors to meld so beautifully. Finally, just before serving, stir the mixture well, since the brine does have a tendency to settle during the chill time.
How do I store leftovers?
Pickle de gallo can be stored in an airtight container in the refrigerator for up to 3 days. We don’t recommend freezing pickle de gallo, as the veggies can become mushy during thawing.
Serving suggestions
Like its traditional namesake, pickle de gallo is great with tortilla chips, but we also love it with these Homemade Potato Chips, as well as these Sweet Potato Chips In Air Fryer. And since there’s no such thing as too much pickle, try dipping Fried Pickles into pickle de gallo and then adding a little dollop of cool, creamy Homemade Ranch Dressing. As good as it is as a dip, though, pickle de gallo is almost even better as a condiment. We love it inside a Grilled Cheese, but we really celebrate it on all the things we customarily top with tomatoes, onions, and pickles. You’re going to love pickle de gallo on Hot Dogs In Air Fryer (and make your own Hot Dog Buns), and a Bacon Cheeseburger. Don’t leave your non-meat eaters out of this taste sensation! Pickle de gallo is amazing on vegetarian Black Bean Burgers and this vegan Veggie Burger.
Pickle De Gallo
Ingredients
- 1 cup finely diced dill pickles
- 1 cup finely diced cucumber
- 1 cup finely diced red bell pepper
- 3/4 cup finely diced tomato
- 1/2 cup finely diced red onion
- 3 tablespoons minced jalapeño
- 2 garlic cloves minced
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon onion powder
- 1/4 cup pickle brine
- 1 tablespoon lime juice
- Kosher salt to taste
Instructions
- In a large bowl, combine all of the ingredients. Stir well. Adjust seasoning to taste.
- Let the mixture chill in the refrigerator for 10 to 15 minutes to allow the flavors to blend. Stir once more before serving as a dip or a topping.
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