Dill Pickle Saltines (Printable)
Crunchy saltines coated in dill-pickle butter and baked for a tangy, effortless snack.
# What You'll Need:
→ Crackers
01 - 1 sleeve (about 4.2 oz) saltine crackers
→ Dill Pickle Seasoning
02 - 3 tbsp unsalted butter, melted
03 - 1 ½ tbsp dill pickle juice
04 - 1 tbsp dried dill weed
05 - 1 tsp garlic powder
06 - ½ tsp onion powder
07 - ½ tsp kosher salt
08 - ½ tsp cracked black pepper
09 - ½ tsp sugar (optional, for flavor balance)
→ Garnish (Optional)
10 - 1 tbsp fresh dill, chopped
# How-To Steps:
01 - Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set aside.
02 - Lay the saltine crackers in a single, even layer across the prepared baking sheet, ensuring none overlap.
03 - In a small bowl, whisk together the melted butter, dill pickle juice, dried dill weed, garlic powder, onion powder, kosher salt, cracked black pepper, and sugar until fully combined and smooth.
04 - Using a pastry brush or spoon, evenly drizzle or brush the seasoning mixture over each cracker, making sure every piece is thoroughly coated.
05 - Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the crackers are golden, crisp, and fragrant.
06 - Remove from the oven and allow the crackers to cool completely on the baking sheet. Sprinkle with chopped fresh dill before serving, if desired.
# Expert Advice:
01 -
- They hit that sour salty crunchy trifecta that makes you physically unable to stop eating them.
- Ten minutes of prep and zero skill required means you can make these at 11pm in your pajamas and still look like a genius.
02 -
- Do not rush the cooling step because warm crackers soften and you will lose that essential crunch.
- If your pickle juice is mostly vinegar with no cloudiness, add an extra quarter teaspoon of dried dill to compensate.
03 -
- Taste your pickle juice before measuring because some jars are saltier than others and you may want to adjust the added salt.
- A pastry brush gives more even coverage than drizzling but a spoon works fine if you spread it around with the back of it.