Fermented Pickle de Gallo (Mild or Spicy Pickle Salsa)

What is Pickle de Gallo

Pickle de Gallo is like Pico de Gallo salsa, except it is made with pickles instead of tomatoes. In this case, my recipe is made with fermented pickles. However, this recipe can be made with shelf-stable vinegar pickles too.

What’s in Pickle de Gallo

Here are all the ingredients you need to make the best pickle de Gallo:

• 2-3 cups fermented pickles, minced
• 1/2 cup sweet white onion, minced
• 1/2 red bell pepper, minced
• 3 small garlic cloves peeled and finely minced
• 2 tablespoons fermented pickle brine
• 3 tablespoons vinegar

How do you Eat Pickle de Gallo?

Whenever I make something fermented, the main question is, “What do you eat it with?” Well, friends, I think Pickle de Gallo is great with many different things!

My favorite way to eat this salsa is with organic corn chips. It makes a great football party snack. Another thing I love to do is put it on hotdogs and hamburgers at any summer barbeque. It’s literally the best condiment at any BBQ!

You can also add it to burrito bowls or tacos. It’s great with any food you would top with pico de Gallo.

Making Pickle Salsa Mild or Spicy

If you like a spicier Pico de Gallo, you will also like your pickle de Gallo spicy. Add half a de-seeded and finely minced jalapeno to make this recipe spicy.

Another option is you can use spicy fermented pickles in this recipe. I used my old bay fermented pickles to make this recipe, which was phenomenal (and spicier). If you like things extra spicy, feel free to add the jalapeno and use spicy pickles.

More Pickle Recipes to Try

• Full Sour Fermented Old Bay Pickles with Crushed Garlic
• Fermented Watermelon Rind Pickles and Sweet Relish
• Fermented Cucumbers: Fermenting Sliced Cucumbers Two Ways

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Fermented Pickle de Gallo— Mild or Spicy Pickle Salsa

It’s salsa with a pickle twist. Pickle de Gallo is a delicious pickle salsa, combining the robust flavors of fermented pickles and Pico de Gallo salsa! It’s made similarly to Pico de Gallo but with pickles instead of tomatoes. You’re going to love it, and so will your gut microbiome. This is the perfect snack for dipping with your favorite chips, or adding to sandwiches and hot dogs.

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• Prep: 15 minutes
• Total Time: 15 minutes

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Ingredients

• 2–3 cups fermented pickles, minced
• 1/2 cup sweet white onion, minced
• 1/2 red bell pepper, minced
• 3 small cloves garlic peeled and finely minced
• 2 tablespoons fermented pickle brine
• 3 tablespoons vinegar

Instructions

1. Measure and prepare all of the ingredients.
2. Toss together all of the ingredients 
Drizzle the pickle brine and vinegar over the mixture and toss again.
3. Cover and refrigerate for an hour to let the mixture marinate.
4. Enjoy with chips, in burrito bowls, or on burgers and hotdogs. You can use it anywhere you would use regular pico de Gallo.
5. Store in an airtight container in the fridge.

Notes

• Keeps for at least 6 months in the fridge
• add 1/2 a minced jalapeno to make it spicy

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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