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A chip scooping up some pickle salsa from a glass container.

Dill Pickle Salsa

This Dill Pickle Salsa is one of my most popular recipes both on social media and on my website. Thousands of you have made it and I understand why, it's easy to mix together in a single bowl with limited time and has so much flavor. Serve it on top of a cheeseburger and you can't go wrong.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer
Cuisine: American

Ingredients
  

  • 1 cup diced pickles 2-3 pickles
  • 1 diced cucumber
  • 1 tomato seeded and diced
  • 1/2 cup diced red onion
  • 1/2 jalapeno or more if desired, diced
  • 1 –2 cloves garlic minced
  • 1 tablespoon chopped fresh dill or tsp of dried
  • 1/4 cup pickle brine from the pickle jar
  • Pepper to taste

Method
 

  1. Mix all the ingredients together in a large bowl and toss lightly to combine.
  2. Let sit for a few minutes to let the flavors mix.
  3. Serve with chips and enjoy!

Video

Notes

Storage: 
Store the leftover pickle salsa in an airtight container in the fridge for up to 2 days. When ready to serve, give it a fresh stir and let the chill come off for 10 minutes or so.
We don't recommend freezing the salsa since it will change the texture once thawed. If you want to make it in advance, go for it! The flavors will get better with time. Just don't make it too far in advance or the salsa may become watery.
Tips: 
  • Add other ingredients. Experiment with additional ingredients like chopped bell peppers, cucumbers, or olives for added texture and flavor.
  • Adjust the Heat: If you love spicy food, keep the seeds in the jalapeño or add a splash of hot sauce.
  • Add a hint of sweetness. Add a small amount of chopped pineapple or mango for a sweet and tangy contrast.
  • Swap the cilantro for another type of herb. If you're not a fan of cilantro, try using fresh dill or parsley for a different herbaceous flavor.
  • Use a mixture of different kinds of pickles. Use some dill, but add spicy or sweet pickles depending on your preference too!