Imagine opening a jar of fresh-chopped dill pickles, the vinegary aroma mingling with diced jalapeños, onion, and tomato — bright, crisp, and impossible to resist. That’s Pickle de Gallo, a Grillos-inspired twist that’s half salsa, half pickle party, and 100% addictive.
This tangy relish is perfect for lazy summer evenings, football Sundays, or just jazzing up a tired chicken salad. It’s crunchy, briny, and a little spicy — everything you love about pickles with the soul of a pico de gallo.
And the best part? You can whip up this homemade copycat Grillos Pickle de Gallo in just 10 minutes — no canning required.
A Little Story Behind the Pickle Craze
My love affair with Pickle de Gallo started at a roadside farm stand in Vermont. They had this small cooler filled with Grillos Pickles — crisp, garlicky, and bright green in their brine. The vendor told me, “We chop these up with jalapeños and tomatoes — people go nuts for it.”
A spoonful later, I understood why. It wasn’t just another dip; it was like summer bottled up. I went home, experimented, and came up with my own homemade Pickle de Gallo recipe that tastes just like the original — maybe even better.
Why You’ll Love It
- Crunch in every bite — fresh cucumbers and dill deliver that signature Grillos snap.
- Custom heat level — add jalapeños or banana peppers for extra kick.
- Quick & easy — no cooking, no canning, just chop and mix.
- Perfect with cream cheese — the tang balances beautifully with rich, spreadable dips.
- Endless uses — spoon it over grilled chicken, tuna salad, pasta salad, or even tacos.
- Low-calorie & keto-friendly — big flavor without the guilt.
- Homemade Grillos copycat — tastes just like your favorite deli-style pickle recipe.
- Stores well — keeps crisp for days in the fridge.
What You’ll Need
Ingredients (makes about 3 cups):
- 1 ½ cups diced dill pickles (Grillos if available — use spears or chips)
- ½ cup chopped Roma tomatoes (firm and juicy)
- ½ cup diced red onion
- ¼ cup chopped fresh dill (the more, the better!)
- 1–2 jalapeños, finely diced (seeded for mild, with seeds for spicy)
- 1 tbsp pickle brine (from your favorite jar)
- Juice of ½ lime
- ½ tsp garlic powder or 1 clove fresh minced garlic
- Pinch of black pepper
- Optional: 1 tsp sugar to balance acidity if using extra-tart pickles
Substitutions:
- Swap Grillos pickles for any high-quality dill pickles.
- Add chopped banana peppers or pickled jalapeños for a spicier touch.
- Use cherry tomatoes instead of Roma for sweetness.
Helpful Kitchen Tools
- Sharp chef’s knife or veggie chopper
- Medium mixing bowl
- Citrus juicer
- Airtight container or mason jar for storage
- Optional: food processor (for a smoother texture)
Let’s Make It Together
1. Chop the Pickles
Finely dice your Grillos pickles or homemade dill pickles. You want tiny, even cubes for that perfect salsa-like texture. Pro Tip: Pat them dry with a paper towel to prevent excess brine.
2. Add the Fresh Stuff
In a medium bowl, combine diced tomatoes, red onion, jalapeños, and dill. The mix should look colorful — red, green, and speckled with herbs.
3. Mix and Season
Add garlic, lime juice, and a spoonful of pickle brine. Stir gently to blend the flavors without crushing the veggies.
4. Taste and Adjust
Try a bite! If it’s too tangy, add a pinch of sugar; if it needs brightness, squeeze more lime. You can also toss in extra dill for aroma.
5. Chill and Serve
Cover and refrigerate for at least 15 minutes to let flavors mingle. Serve cold with chips, over grilled chicken, or spread on cream cheese.
Little Secrets for Success
- Always use cold pickles for the crispiest results.
- Let the mixture rest 15–30 minutes before serving — it deepens the flavor.
- Don’t skip fresh dill — dried won’t deliver that signature Grillos freshness.
- Drain off excess liquid if you’re using it as a dip or sandwich topper.
- Store leftovers in glass, not plastic, to preserve flavor.
Fun Variations to Try
- Spicy Pickle de Gallo — add minced serrano or habanero for real heat.
- Sweet Corn Version — toss in roasted corn kernels for a southern BBQ vibe.
- Tuna Salad Twist — fold a few tablespoons into tuna or chicken salad.
- Cream Cheese Pickle Dip — blend with whipped cream cheese for a tangy spread.
- Pickle Pasta Salad — stir into cold pasta with mayo and shredded cheddar.
- Canned Dill Version — preserve your summer cucumbers and use them all year.
Perfect Pairings
- Spread over grilled chicken, hot dogs, or burgers.
- Serve with tortilla chips or kettle-cooked potato chips.
- Use as a topping for deviled eggs or loaded baked potatoes.
- Try it with this a Mango Smoothie Bowl for a fun summer menu combo.
A Bite Full of Health
This Pickle de Gallo isn’t just a flavor bomb — it’s naturally low in calories, fat-free, and packed with hydration. Pickles offer electrolytes and probiotics, while fresh tomatoes and onions bring vitamin C and antioxidants. It’s the perfect balance of taste and lightness, especially for keto or low-carb diets.
How to Save It for Later
Keep Pickle de Gallo in an airtight glass jar in the fridge for up to 5 days. Stir before serving to redistribute juices.
Avoid freezing, as it will make the veggies mushy.
Questions You Might Have
Can I use sweet pickles instead of dill?
You can, but it changes the flavor — the best results come from classic dill.
Can I can or jar this recipe?
Yes! It’s an easy pickle canning recipe — sterilize jars and fill with the mix, topping off with brine before sealing.
How do I make it spicy?
Add jalapeños, serranos, or crushed red pepper flakes to taste.
What’s the best pickle brand?
Grillos are the gold standard — crisp, garlicky, and perfect for copycat recipes.
Can I make it creamy?
Blend a spoonful of cream cheese or Greek yogurt for a creamy pickle dip.
Is it good with pasta salad?
Absolutely! Add a few spoonfuls to any pasta or tuna salad for a tangy upgrade.
Nutrition Breakdown (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 35 |
| Protein | 1 g |
| Carbohydrates | 4 g |
| Fat | 0 g |
| Fiber | 1 g |
Pickle de Gallo is the flavor boost you didn’t know you needed. It’s crunchy, tangy, a little spicy, and totally irresistible — especially when paired with grilled foods or creamy dips. Whether you’re chasing that Grillos pickle flavor or creating your own summer favorite, this recipe delivers every time.
