Pickle de Gallo – The Harvest Kitchen

This Pickle de Gallo recipe is made with dill pickles, tomato, red and green onion, garlic, pepperoncini, jalapeno and black olives. Dill pickle salsa is a fun combo of your favorite submarine sandwich toppings mixed with pico de gallo.

Add this dill pickle salsa to submarine sandwiches, wraps, nachos or serve it at your next backyard barbecue with hot dogs and hamburgers! It’s such a fun way to spiff up hot dogs instead of going the ordinary onion and relish route.

Our Pickle de Gallo recipe takes all of our favorite submarine sandwich toppings and tosses them together with homemade pico de gallo. It’s fun and flavorful and it promises to be a hit at your next summer potluck or backyard barbecue.

Pickle De Gallo Recipe

• Pickles. We use Kosher dill pickles for this recipe.
• Fresh Tomatoes.  I’m not terribly picky about the type of tomato I use for this recipe, as long as it’s red, ripe and flavorful.  Roma or plum tomatoes have less juice and fewer seeds than other tomatoes so they’re a good choice,  but any big ripe juicy red tomatoes will work…just omit some of the seeds. For this recipe sometimes I use one Roma tomato and one small vine-ripe tomato.
• Onion.  We use a mix of chopped red and green onion for this recipe.  
• Garlic.  We add a clove of garlic to this recipe, but if you like garlic, add another clove or two.  
• Jalapeno.  A little jalapeno gives this pickle de gallo a nice little pop of flavor and heat to the mix. We only add in about 1/2 jalapeno, but if you want things a little spicier, then add more to your liking. We’ve also made this recipe using pickled jalapenos when we didn’t have fresh on hand. 
• Pepperoncini. The pepperoncini adds a lot of flavor to this Pickle de Gallo.
• Black Olives. This Pickle de Gallo wouldn’t be complete without black olives.
• Seasoning:  Season with salt and freshly ground black pepper to taste

Find printable recipe with the measurements below.

Variations

• Use pickled jalapenos instead of fresh
• Add green olives or kalamata olives instead of black olives
• Toss in a spoonful or two of sweet pickle relish 
• Add 1-2 tablespoons finely chopped celery leaves

How To Make Pickle Salsa

This Dill Pickle Salsa comes together in about 10 minutes start-to-finish, but it’s tastes best if you refrigerate it for at least 30 minutes before serving.

1. Tomatoes and Onion.  Chop tomatoes and onion (should be a close 50/50 ratio).
2. Garlic. Smash, peel and finely mince the garlic cloves.
3. Jalapenos.  Slice jalapenos in half and scrape out the seeds and membrane using a spoon.
4. Mix.  Toss the ingredients in a large bowl and season with a little freshly cracked black pepper.

Serving Suggestions

• Tortilla Chips. Serve with potato chips and Homemade Tortilla Chips
• Sandwiches.  Great added to submarine sandwiches and grilled chicken sandwiches.  Serve as a side with grilled cheese sandwiches.
• Wraps. Add them to your favorite turkey and chicken wraps.
• Hot Dogs.  Add it to your hot dogs instead of plain ol onion and relish.
• Salads. Stir into tuna and chicken salads.
• Burgers.  Add to burgers and burger bowls.
• Baked Beans. Serve with homemade baked beans. 
• Nachos. Sprinkle over the top of nachos.

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