This copycat Grillo’s pickle de gallo is bright, tangy, and ready in about 10 minutes. It swaps the tomatoes and lime of traditional pico de gallo for dill pickles and pickle brine, creating a crunchy, savory topping that’s fantastic with tortilla chips, on hot dogs, or spooned over burger bowls.
Why you’ll love this recipe
Pickle de gallo is a playful twist on classic pico de gallo. Instead of fresh tomatoes and lime, this version uses dill pickles and some of the pickle brine for a punchy, salty-sour base. It was inspired by the popular Grillo’s pickles and reproduces that bright, briny flavor at home with minimal effort.
This recipe works whether you want a mild or spicy finish: leave out the jalapeños for a gentler flavor or add more heat for a bolder bite. It’s versatile—use it as a snack dip, a condiment, or a fresh topping on grilled and deli-style foods.
- Quick to make: Chop and mix, then chill—about 10 minutes active time.
- Pickle-forward flavor: If you love pickles, this brings that tang to chips, sandwiches, and more.
- Versatile condiment: Spoon it over hot dogs, burgers, tacos, scrambled eggs, or enjoy it as a communal dip.
Ingredients
Below are the ingredients that make this pickle de gallo sing, plus notes on what each contributes and substitution options. For exact measurements, see the recipe card at the bottom.
- Dill pickles – The star of this recipe. Choose whole or baby dill pickles that are firm and easy to dice into uniform pieces. The pickles provide tang, crunch, and salt. For a sweeter profile, swap in bread-and-butter pickles.
- Pickle brine – A small amount of the jar brine replaces lime juice here, carrying acidity and a concentrated pickle flavor that helps marry the other ingredients.
- White or Vidalia onion – A milder, slightly sweet onion like Vidalia pairs nicely with the brine and balances the saltiness. You can substitute yellow or red onion if you prefer a sharper bite.
- Red bell pepper – Adds color, crunch, and subtle sweetness for balance.
- Jalapeño – Minced jalapeño brings a hint of heat. Omit or decrease the amount for mild pickle de gallo, or add a minced habanero for extra spice if you like it hot.
- Garlic – Fresh garlic, crushed or finely minced, adds depth and savory aromatics.
- Salt – A small amount to taste; it helps pull flavors together and enhances the dill notes.
Instructions
These simple steps get your pickle de gallo from prep to table quickly. For best flavor, allow it to chill so the brine and vegetables can meld.
- Finely dice the pickles, onion, red bell pepper, and jalapeño. Place them in a large mixing bowl.
- Add the crushed garlic, salt, and about 1/4 cup pickle brine. Stir thoroughly to combine all ingredients.
- Cover and refrigerate for at least one hour so the flavors can blend. The flavor improves after sitting overnight, but one hour is sufficient if you’re short on time.
Storage: Keep the pickle de gallo refrigerated in an airtight container for 8–10 days. The texture stays crisp and the flavor deepens over time.
Ways to serve it
This pickle de gallo works as a vibrant appetizer, a crunchy salsa for chips, or as a zippy condiment. Here are a few ideas to use it:
- Serve as a dip with tortilla chips or crisp vegetables.
- Spoon over hot dogs, bratwurst, or sausages for a tangy contrast.
- Top burgers, pulled pork sandwiches, or grilled chicken to add brightness.
- Mix onto nachos, or fold into potato or pasta salads for a briny punch.
- Use as part of a charcuterie or pickle board to offer variety and texture.
Because it’s made ahead and stores well, it’s a great component to prep for parties or weeknight meals.
More pickle recipes
If you enjoy this pickle-forward flavor profile, try other recipes that feature pickles for a savory, tangy twist.
Pickle De Gallo
3 cups
10 minutes
10 minutes
Whitney Bond
Ingredients
- 2 cups dill pickles, finely diced
- ½ cup Vidalia onion, finely diced
- ½ cup red bell pepper, finely diced
- 1 tablespoon jalapeño, minced (adjust or omit for heat level)
- 1 clove garlic, crushed
- ½ teaspoon salt
- ¼ cup pickle brine
Instructions
- Combine all ingredients in a bowl and stir until evenly mixed.
- Cover and refrigerate for at least one hour to allow flavors to meld. Store in the refrigerator for up to 10 days.
Notes
- For a mild version, omit the jalapeño or reduce to 1 teaspoon. For a spicier version, add a minced habanero in addition to the jalapeño.
Nutrition Facts
Calories: 37 kcal (per serving)
Carbohydrates: 8 g | Protein: 1 g | Fat: 1 g
Sodium: 1456 mg | Fiber: 2 g | Sugar: 4 g
Vitamin A: 1007 IU | Vitamin C: 42 mg | Calcium: 62 mg | Iron: 0.4 mg