Dill Pickle Saltines (Printable Version)
Crispy saltines coated in a buttery dill pickle and garlic mixture. An irresistible tangy snack ready in under 30 minutes.
# What You Need:
→ Crackers
01 - 1 sleeve (about 40) saltine crackers
→ Dill Pickle Mixture
02 - 1/3 cup unsalted butter, melted
03 - 1/4 cup dill pickle juice
04 - 1 tablespoon dried dill weed (or 2 tablespoons chopped fresh dill)
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon crushed red pepper flakes (optional)
08 - 1/4 teaspoon kosher salt (adjust to taste)
# How to Make It:
01 - Preheat the oven to 300°F and line a large baking sheet with parchment paper.
02 - Arrange the saltine crackers in a single layer on the prepared baking sheet.
03 - In a medium bowl, whisk together the melted butter, dill pickle juice, dill, garlic powder, onion powder, red pepper flakes (if using), and salt until well combined.
04 - Using a pastry brush or spoon, generously coat the tops of the crackers with the dill pickle mixture.
05 - Bake for 12–15 minutes, until the crackers are crisp and the topping is set.
06 - Allow to cool completely. Serve and enjoy!
# Expert Advice:
01 -
- The crunch-to-flavor ratio is absolutely perfect, like someone finally figured out what saltines were always meant to be
- They disappear faster than you can bake them, so you might want to make a double batch immediately
02 -
- Don't skip the parchment paper, because the butter and pickle juice can get sticky and make cleanup miserable
- These lose their magical crunch after a day or two, so plan to eat them fresh (which won't be hard)
03 -
- Use the brush from the first coat to get every last drop of mixture out of the bowl and onto those crackers
- If your pickle juice is particularly salty, reduce the added salt in the recipe