Dill Pickle Saltines (Printable)
Saltines coated in a tangy dill-pickle butter glaze and baked until crisp for a bright, garlicky savory crunch.
# What You’ll Need:
→ Crackers
01 - 1 sleeve saltine crackers (approximately 4.2 oz)
→ 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 Make:
01 - Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set aside.
02 - Place the saltine crackers in a single even layer across the prepared baking sheet, ensuring none overlap.
03 - In a small mixing 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, drizzle or brush the seasoning mixture evenly over the crackers, making sure each one is thoroughly coated.
05 - Transfer the baking sheet to the oven and bake for 12 to 15 minutes, 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 fresh chopped dill before serving if desired.
# Expert Advice:
01 -
- These crackers disappear faster than anything else at a party, and people will corner you for the recipe before the night is over.
- The dill pickle flavor is bold without being overwhelming, hitting that perfect salty tangy craving you did not know you had.
02 -
- Do not skip the full cooling time because warm crackers feel slightly soft and you might think something went wrong when it did not.
- The pickle juice amount matters more than you think, and too much will make them soggy instead of pleasantly tangy.
03 -
- Taste your pickle juice before measuring because some brands are far saltier than others and you may want to adjust the added salt down.
- A light hand with the butter mixture creates a better crunch than soaking them, so resist the urge to drench.