The Great Pickle Relish & Salsa Mash-Up You Didn’t Know You Needed
Alright, friend—pull up a chair. So, the first time I made Pickle De Gallo, it was totally by accident and (brace yourself) very much not salon-fancy. Picture this: I’d run out of regular tomatoes for pico, had an existential fridge crisis, and out came this crunchy, dill-zingy concoction that my partner now requests at every barbecue, even the rainy ones where we all huddle under the porch. I mean, who knew chopped-up pickles and onions would get top billing over guac? Not me! Anyway, let’s get to the actual fun stuffed in a bowl—because if your chips haven’t met pickles yet, oof, they’re missing out.
Why This Is Always in My Snack Lineup (No, Really)
I make this whenever I’m feeling snack-ish, especially when someone texts that they’re “popping by”—and it turns into a dip-and-chat extravaganza. My family goes bananas for it, mostly because they’re pickle fiends (my cousin chugs the brine, which, no judgment, but…wow). Plus, on those lazy summer days where the sun’s got more mood swings than a cat, it’s just easy, cold, and there’s no avocado mashing required, which—don’t get me started on finding a ripe avocado. Trust me, if you’re the sort that gets weird about the sweetness of relish, this is your jam—tart, punchy and never mushy.
What You’ll Need (With My Plainspoken Swaps)
- 2 cups diced dill pickles (I’ve used gherkins, too—just dice up a storm; my granny swore by Claussen but, honestly, store brand works fine)
- ½ cup diced red onion (white works if it’s all you’ve got—toss it in, just a bit more bitey)
- ½ cup diced tomato (optional—sometimes I skip it if I’m feeling lazy, or use the little cherry tomatoes that didn’t make it in the salad)
- ⅓ cup chopped fresh cilantro (or parsley for the cilantro-haters, and I get it… it tastes like soap to my neighbor, too)
- 1-2 jalapeños, seeded and diced (I occasionally just use a shake of hot sauce instead; no judgment)
- Juice of 1 lime (or that squirty plastic fake lime when I forget to buy real citrus)
- Pinch of sugar (seriously, only if your pickles are extra briny; skip it otherwise)
- Freshly cracked black pepper, to taste (I go heavy, but maybe that’s just me)
How I Throw This Together (You Do You)
- Finely dice the pickles, onion, tomato, and jalapeños. I’m not shy about going chunky with the pickles—it gives you crunch, but don’t go wild with the onions unless you like surprise heat.
- Toss everything into a big bowl. This is usually when I realize I should have used a bigger bowl, so maybe start with the large one and save yourself the mess. Add cilantro, lime juice, and a pinch of sugar (if you need it), plus all that pepper. Mix it all up—I just use a spoon, but, heck, your clean hands work too.
- This is where I usually sneak a taste—gotta make sure it’s got enough tang (I sometimes toss in more lime or a tiny splash of pickle brine if it’s looking sad).
- Cover and chill it. Or don’t. Honestly, it’s good straight away, but if you let it hang out in the fridge for 20-30 minutes, the flavors are best mates after that. It might look a bit soggy at first—don’t freak out, it all evens out. Give it a stir before serving and you’re golden.
Real-Life Notes (I Stuck With What Worked)
- Don’t overdo it with the tomatoes—they get watering, fast. Maybe that’s just my luck.
- My friend once dumped in bread and butter pickles by mistake. Not a disaster, but whoa—sweet city.
- Actually, I find it works better if you let it stand at room temp 10 minutes before serving. On second thought, it’s also totally fine straight form the fridge, it’s just me being nitpicky.
If You Wanna Mix It Up (Here’s What I’ve Tried...)
- Swap in spicy pickles or those weird ‘zesty’ ones—gives it a different vibe. I loved it; my dad, not so much.
- I threw in diced radishes once... kinda regretted that—too much crunch, weird color.
- Sometimes I stir in chopped cooked bacon, because why not? That one was for a football game night, and folks inhaled it.
- Once I even did a tiny hit of horseradish—try it if you like a bit of sinus-clearing action.
Bowl, Knife... Or Something Close
Usually, I grab my big wooden salad bowl and a sharp chef’s knife. But if your good knife is in the dishwasher and you’re stuck with the small dull one, no sweat—just chop smaller and swear quietly (kidding, but you know what I mean). Oh, and I’ve used an old jam jar for mixing everything too; weird, but it works!
Will It Keep? (Not In My House, But Officially...)
Technically, it can last up to 3 days in the fridge, sealed tight. That being said, it’s rare to have any leftovers after friends shovel through it. If you do have extra, stick it in a glass container, not plastic, or else the pickle smell’s never coming out (trust me, learned that the hard way).
How To Serve It (Your Chips Will Thank You)
I love it scooped onto plain old tortilla chips (the sturdier, the better). Sometimes I spoon it over burgers, or pile it onto grilled sausages at a cookout. And once in a blue moon, I’ll just grab it straight outta the fridge and eat it with a fork. Oh, and my aunt even puts it on her scrambled eggs—bit odd for me, but hey, breakfast of champions.
Things I Wish I’d Known (aka Pro Tips)
- I once tried making this super quick and didn’t chop the pickles enough—big mistake. Too toothy. Dice them well, don’t get lazy.
- If you skip resting it for a wee bit, flavors don’t meld as nicely—it’s still good, but you’ll notice. Patience, grasshopper.
- Always taste for acid at the end. Sometimes the brine is enough, sometimes you need a bit more lime. Or maybe I just like things extra zippy.
FAQ (You Really Asked...)
Can I use sweet pickles? Sure, you can—but if you do, maybe leave out that pinch of sugar, unless you want dessert salsa. I tried it once, it was pretty odd.
What if I hate cilantro? Oh, you and my neighbor both! Use parsley, honestly it’s fine. No one’s policing your herbs.
Is it spicy? Only if you want it to be! I keep jalapeño seeds out for my spice-wimpy mum, but add sriracha for my brother. No drama.
Help, I don’t have fresh limes? That little plastic lime bottle in your fridge? Use a squirt! Or even a dash of vinegar in a pinch (though that’s more a hacky workaround).
P.S. A Little Tangy Digression
By the way, has anyone else noticed how pickle merch has exploded lately? I mean, there’s pickle chips, pickle popcorn—heck, pickle soda (which, no thank you). If you want a deep-dive into pickle lore, Serious Eats has a wild taste test, and if you’re crazy for condiment deep-dives, Simply Recipes has a great breakdown on making your own pickles (in case you want to go fully DIY).
So yeah, next time someone asks what to bring to the potluck, throw them a curveball and surprise everyone. Just, uh, save a scoop for yourself, eh?
Ingredients
- 1 cup dill pickles, diced
- ½ cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- ½ cup Roma tomato, diced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon pickle brine
- 1 tablespoon fresh lime juice
- ½ teaspoon black pepper
Instructions
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1In a medium bowl, combine the diced dill pickles, red onion, jalapeño, Roma tomato, and cilantro.
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2Add the pickle brine and fresh lime juice to the bowl.
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3Season with black pepper and stir everything together until well mixed.
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4Cover and refrigerate for at least 10 minutes to allow the flavors to meld.
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5Serve chilled with tortilla chips or as a topping for tacos and sandwiches.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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