This Pickle de Gallo is a fresh, tangy, and flavorful twist on classic salsa! Made with crisp cucumbers, red onions, and bell peppers, this quick-pickled topping comes together in minutes. Lightly sweetened with honey and infused with fresh dill, it’s the perfect addition to burgers, hot dogs, or even a zesty dip for chips.

Looking for more dips to try? Make my 7 Layer Bean Dip and Homemade Ranch Dip.

Pickle de Gallo in a black rimmed white serving bowl.

Before you get started / Kelley’s tips

  • Dice the Veggies Evenly. Try to dice the cucumbers, onions, and bell peppers as uniformly as you can, as this ensures more balanced flavors.
  • Don’t Over-Pickle the Veggies. Let the veggies sit in the brine for no more than 5 minutes to keep them crisp and prevent them from becoming too salty.
  • Let it Chill. While you can enjoy it right away, letting it sit in the fridge for an hour enhances the flavors even more!

Ingredients

  • Cucumber: Crisp, refreshing, and hydrating cucumbers add the perfect crunch.
  • Red onion: Adds a mild sweetness and a bit of sharpness.
  • Red bell pepper: Adds a pop of color and natural sweetness.
  • Fresh dill: The secret to that classic pickle taste! This herb adds a fresh, slightly citrusy kick.
  • Vinegar: The key to quick pickling, giving the veggies their signature tangy bite.
  • Water: Helps dilute the vinegar slightly for a balanced, less overpowering flavor.
  • Salt: Enhances all the flavors and helps the pickling process.
  • Honey: Adds a touch of sweetness to balance the acidity.

How to Make Pickle de Gallo

  1. Add cucumbers, red onions, bell pepper, and dill to a medium bowl. Toss to combine and set aside.
Cucumbers, red onions, bell pepper, and dill in a medium mixing bowl.
  1. In a small saucepan combine water, vinegar, salt and honey. Heat the mixture over medium high heat for 2-3 minutes or until the honey is dissolved.
Water, vinegar, salt and honey in a saucepan.
  1. Remove from the heat and pour on top of the vegetables. Stir and let them quick pickle for no more than 5 minutes. (Any more and they will become too salty)
The pickle de gallo with the brine added to it.
  1. Using a colander, strain out the brine from the vegetables. Now it’s ready!
The pickle de gallo added to a strainer to strain out the brine.
  1. Store in the fridge for up to 5 days. You can enjoy on burgers, hot dogs or your favorite proteins.It also makes a great dip with chips!
A hand holding a chip with a scoopful of pickle de gallo.

Serving Suggestions

Pickle de gallo in a black rimmed white serving bowl. A chip is in the dip.

Frequently Asked Questions

How long does Pickle de Gallo last?

It stays fresh in the fridge for up to 5 days when stored in an airtight container. Just be sure to strain out the brine so it doesn’t get too salty.

Can I use a different vinegar?

Yes! While white vinegar gives a classic tangy flavor, you can also use apple cider vinegar for a slightly sweeter taste or rice vinegar for a milder option.

What if I don’t have fresh dill?

Dried dill works too! Use about 1 teaspoon of dried dill in place of the fresh.

If you love pickled everything then you’ll have to give my Pickled Vegetables a try!

A bowl of pickle de gallo with a gold spoon in it.

Looking for more dips to make? Give these recipes a try!

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    Recipe

    Pickle de Gallo

    This Pickle de Gallo is a fresh, tangy, and flavorful twist on classic salsa! Made with crisp cucumbers, red onions, and bell peppers, this quick-pickled topping comes together in minutes. Lightly sweetened with honey and infused with fresh dill, it’s the perfect addition to burgers, hot dogs, or even a zesty dip for chips.
    Author: Kelley Simmons
    Prep Time: 5 minutes
    Pickling Time: 5 minutes
    Total Time: 10 minutes
    Serves 6 servings
    Rate Print

    Ingredients 

    • 2 cups cucumber, thinly diced
    • 1/2 cup red onion, thinly diced
    • 1/2 cup red bell pepper, thinly diced
    • 1 tbsp fresh dill, chopped
    • 1/2 cup vinegar
    • 1/2 cup water
    • 1 tsp salt
    • 1 tsp honey

    Instructions

    • Add cucumbers, red onions, bell pepper and dill to a medium bowl. Toss to combine and set aside.
    • In a small saucepan combine water, vinegar, salt and honey.
      Heat the mixture over medium high heat for 2-3 minutes or until the honey is dissolved.
    • Remove from the heat and pour on top of the vegetables. Stir and let them quick pickle for no more than 5 minutes. (Any more and they will become too salty)
    • Using a colander strain out the brine from the vegetables. Now it's ready!
    • Store in the fridge for up to 5 days. You can enjoy on burgers, hot dogs or your favorite proteins.
      It also makes a great dip with chips!

    Nutrition Information

    Calories: 21kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 391mgPotassium: 108mgFiber: 1gSugar: 3gVitamin A: 426IUVitamin C: 18mgCalcium: 12mgIron: 0.2mg

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