Dill Pickle Saltines (Printable View)
Crispy saltines coated in a buttery dill pickle mixture with garlic and herbs.
# Ingredient List:
→ 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 Suggestions:
01 -
- The addictive tangy-salty combo makes them impossible to eat just one
- They come together in under 30 minutes with ingredients you probably have
- People will beg you for the recipe after their first bite
02 -
- Don't skip the cooling step or they'll be soft instead of that satisfying crispy texture everyone loves
- Store them in an airtight container for up to three days, though they rarely last that long
03 -
- Use a pastry brush instead of a spoon for more even coverage and less mess
- Let the baked crackers cool completely on the baking sheet rather than transferring them