Can I use sweet pickles instead of dill pickles?

No, I strongly advise against it. Sweet pickles contain too much sugar, which will disrupt the savory, spicy, and tangy balance of a true pico de gallo style salsa. Stick to classic dill or kosher dill pickles.

How spicy is this pickle de gallo recipe?

The spice level is entirely dependent on the jalapeño. If you completely remove all the white membrane and seeds, the heat will be minimal. Leaving some of the seeds in will give it a pleasant medium kick.

What is the difference between pickle de gallo and pickle relish?

Pickle relish is typically a much finer chop, often cooked down and sweetened, resulting in a jam-like consistency used as a condiment (like on hot dogs). Pickle de gallo is a fresh salsa with a coarse, chunky chop meant to be crisp, bright, and consumed immediately.

Pickle de Gallo Recipe: Easy, Tangy Homemade Salsa in 10 Minutes

Name: The Best Homemade Pickle de Gallo Recipe: Easy, Tangy, and Ready in 10 Minutes
Prep time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups finely diced dill pickles (well-drained); 1/4 cup finely minced red onion; 1 small jalapeño, finely minced (seeds optional); 1/2 cup fresh cilantro, chopped; 1 clove garlic, minced; 1 tablespoon fresh lime juice; Salt and black pepper to taste

The Best Homemade Pickle de Gallo Recipe: Easy, Tangy, and Ready in 10 Minutes

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This easy pickle de gallo recipe swaps fresh tomatoes for crisp dill pickles to create a tangy, crunchy, and refreshing salsa that takes only 10 minutes to prepare. Perfect for parties and snacks.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 40 mins
Yield: 6 servings 1x
Category: Appetizer
Method: No-Cook
Cuisine: Mexican, American

Ingredients

Scale

2 cups finely diced dill pickles (well-drained)

1/4 cup finely minced red onion

1 small jalapeño, finely minced (seeds optional)

1/2 cup fresh cilantro, chopped

1 clove garlic, minced

1 tablespoon fresh lime juice

Salt and black pepper to taste

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Instructions

1. Dice the pickles into 1/4-inch pieces and place them in a fine-mesh sieve over a bowl for at least 15 minutes to remove excess brine. Gently pat dry with a paper towel if needed.

2. In a medium bowl, combine the drained pickles, red onion, jalapeño, cilantro, and minced garlic.

3. Add the fresh lime juice, salt, and black pepper. Gently mix everything together.

4. Cover and refrigerate for a minimum of 30 minutes to allow the flavors to fully meld before serving.

Notes

The key to a crunchy salsa is to drain the pickles thoroughly before mixing.

Store leftovers in an airtight container for up to 5 days; do not freeze.

For less heat, omit the jalapeño and use green bell pepper instead.

Nutrition

Serving Size: 1/2 cup
Calories: 15
Sugar: 1g
Sodium: High
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Find it online: https://www.flavourrecipe.com/pickle-de-gallo-recipe/