Pickle Pico De Gallo (Tangy Pickle Salsa)

Pickle pico de gallo is my latest obsession. I go through phases where I eat the same food almost every day, and I’ve definitely had my pickled everything obsession. There’s a local bagel shop in NYC that makes a Grillo’s pickle schmear with a fresh everything bagel, and it’s so good. That’s next on my list of recipes to recreate, but first, I had to make pickle pico de gallo.

It’s crunchy, tangy, and you can make it mild or spicy depending on how much heat you want. I love adding it to tacos, burgers, sandwiches, or just eating it straight with chips.

Why You’ll Love This Recipe

• Fresh and tangy – A mix of crunchy cucumbers and a bright brine.
• A little heat – Jalapeños and habaneros add the perfect kick.
• Good on everything – Use it on tacos, burgers, sandwiches, or as a dip.

Equipment List

• Cutting board
• Sharp knife
• Mixing bowl
• Measuring cups & spoons
• Saucepan (for heating the brine)
• Glass jar (for storage)

What You’ll Need (With Substitutions!)

• Cucumber – Adds crunch. Persian cucumbers work best, but English cucumbers work too.
• Yellow onion – Slightly milder than white onion. Red onion works too.
• Red bell pepper – A little sweetness to balance the acidity. Orange or yellow bell peppers also work.
• Jalapeño – For mild heat. Serranos can be used for extra spice.
• Habanero – Brings serious heat. Use less or skip if you want it milder.
• Garlic – Adds depth and savoriness.
• White vinegar – The pickling base. Apple cider vinegar works for a slightly sweeter taste.
• Water – Balances out the acidity.
• Salt – Ties everything together.

How to Make It

From-Scratch Method:

Prep First!
Chop the cucumbers, onion, and bell pepper into small pieces. Finely dice the jalapeño and habanero, and mince the garlic.

Step 1: Make the Pickling Brine
In a saucepan, whisk together 1 cup white vinegar, 1 cup water, and 1 tbsp salt. Heat over medium until it just starts to simmer, then remove from heat. Let the brine cool completely before moving to the next step.

Step 2: Combine Everything
Once the brine is completely cool, add the chopped cucumbers, onion, bell pepper, jalapeño, habanero, and garlic to a bowl or glass jar. Pour the brine over the top, making sure the veggies are fully submerged. Stir well.

Step 3: Let It Sit
Cover and let the salsa sit for at least 30 minutes before serving. The longer it sits, the better the flavors get!

Step 4: Serve & Store
Serve fresh or store in a glass jar in the fridge for up to 5 days.

Shortcut Method:

Step 1: Chop & Mix
Finely chop the pickles from a container of Grillo’s Pickles and add them to a bowl. Stir in the onion, bell pepper, jalapeño, habanero, and garlic.

Step 2: Use the Brine
Pour some of the existing pickle brine from the container over the mixture. Stir well and let it sit for at least 30 minutes before serving.

How To Serve It

I love adding pickle de gallo to tacos, burgers, hot dogs, or grilled meats. It’s also great with tortilla chips or as a topping for sandwiches.

What To Serve With This

Try these other recipes from the blog:

• Smash burger tacos
• Mini crispy baked beef tacos
• Cilantro lime rice

Other Recipes You’ll Love

• Classic Pico de Gallo – A fresh, traditional tomato-based salsa.
• Crispy Baked Tacos – Perfect for scooping up this Pickle de Gallo!
• Chimichurri Chicken Thighs – A tangy, herby match for this salsa.
• Street Corn Chicken Rice Bowl – A fresh, flavorful meal with bold toppings.

I love reading your comments, and I try to get to all of them! Have you made pickle de gallo before? Let me know how you like to serve it!

Olga

Pickle de Gallo Salsa

No ratings yet

Pickle de gallo is made with cucumbers, peppers, and a simple brine. Serve it with tacos, burgers, sandwiches, or as a dip with chips.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling Tme 20 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Appetizer, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

From-Scratch Ingredients:

• 1 cup cucumber finely chopped
• ½ cup yellow onion finely chopped
• ½ cup red bell pepper finely chopped
• 1 jalapeño finely diced
• 1 habanero finely diced (optional)
• 2 cloves garlic minced
• 1 cup white vinegar
• 1 cup water
• 1 tbsp salt

Shortcut Ingredients:

• 1 container Grillo’s Pickles chop the pickles, use the brine
• ½ cup yellow onion finely chopped
• ½ cup red bell pepper finely chopped
• 1 jalapeño finely diced
• 1 habanero finely diced (optional)
• 2 cloves garlic minced

Equipment

• 1 Wooden Cutting Board
• 1 Sharp Knife
• 1 Mixing Bowl
• 1 Measuring cups & spoons
• 1 Saucepan
• 1 Glass jar

Method

 

From-Scratch:

1. Prep: Finely chop 1 cup cucumber, ½ cup yellow onion, and ½ cup red bell pepper. Finely dice 1 jalapeño and 1 habanero (if using). Mince 2 cloves garlic.
2. In a saucepan, whisk together 1 cup white vinegar, 1 cup water, and 1 tbsp salt. Heat over medium until it starts to simmer, then remove from heat. Let the brine cool completely.
3. Once the brine is cool, add the chopped cucumbers, onion, bell pepper, jalapeño, habanero, and garlic to a bowl or glass jar. Pour the brine over the top, making sure the veggies are fully submerged. Stir well.
4. Cover and let the salsa sit for at least 30 minutes before serving. The flavors get better the longer it sits!
5. Serve fresh or store in a glass jar in the fridge for up to 5 days.

Shortcut:

1. Prep: Finely chop the pickles from 1 container of Grillo’s Pickles. Finely chop ½ cup yellow onion and ½ cup red bell pepper. Finely dice 1 jalapeño and 1 habanero (if using). Mince 2 cloves garlic.
2. In a bowl, mix the chopped pickles, onion, bell pepper, jalapeño, habanero, and garlic.
3. Pour in some of the existing pickle brine from the container. Stir well and let it sit for at least 30 minutes before serving.

Notes

Make It Milder: Remove the seeds from the jalapeño and habanero, or just use jalapeño for less heat.

Speed Up the Pickling Process: If making from scratch, heating the vinegar, water, and salt until it simmers helps the veggies absorb the brine more quickly. Just be sure to let it cool completely before adding the vegetables to keep them crisp.

Tried this recipe?

Let us know how it was!