Dill Pickle Saltines (Printable Version)
Crispy saltines topped with buttery dill pickle, garlic, and fresh herbs for a tangy twist on a classic cracker.
# 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:
01 - Preheat oven to 300°F. Line large baking sheet with parchment paper.
02 - Place saltine crackers in single layer on prepared baking sheet.
03 - Whisk together melted butter, pickle juice, dill, garlic powder, onion powder, red pepper flakes if using, and salt until thoroughly combined.
04 - Generously brush or spoon dill pickle mixture over tops of crackers.
05 - Bake for 12-15 minutes until crackers are crisp and topping is set.
06 - Let cool completely before serving.
# Expert Hints:
01 -
- They taste like your favorite dill pickle but in an irresistibly crunchy portable form
- The recipe makes enough to share but you honestly might want to keep them all for yourself
02 -
- Don't skip the cooling step because that's when they transform from slightly soft to perfectly shattering crisp
- These are best within 3 days but honestly they rarely last that long in my house
03 -
- Whisk your coating mixture really well so the butter and pickle juice emulsify properly
- Let the crackers cool completely before storing or they'll steam each other and lose their crunch