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.

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    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

    • On burgers & hot dogs: Add a fresh, tangy crunch to grilled favorites.
    • With tacos & burritos: A zesty alternative to traditional salsa or pico de gallo.
    • As a dip: Scoop it up with tortilla chips, pita chips, or crackers.
    • On grilled or roasted meats: Pairs perfectly with chicken, steak, or fish for a burst of flavor.
    • In sandwiches & wraps: Adds a crisp, pickled bite to deli sandwiches, wraps, and even breakfast burritos.
    • As a side salad: Serve it as a light and refreshing side dish on its own!
    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.

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

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

    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
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      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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