Dill Pickle Saltines (Printable Version)
Crispy saltines coated in buttery dill pickle seasoning with garlic and herbs
# What You'll 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:
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 to 15 minutes, until the crackers are crisp and the topping is set.
06 - Allow to cool completely before serving.
# Expert Tips:
01 -
- The perfect combination of tangy, salty, and savory that keeps you reaching back into the container
- Ready in about 25 minutes with ingredients you probably already have sitting in your pantry
- People will absolutely ask you for the recipe at every gathering
02 -
- Don't skip the cooling step because the crunch really develops as they sit, making all the difference in texture
- The crackers will soften if stored too long, so eat them within a few days for the best experience
03 -
- Whisk your coating mixture really well so the butter and pickle juice emulsify completely
- Work quickly once you start coating because the butter can start to separate if it sits too long