Dill Pickle Saltines (Printable version)
Crunchy saltines coated in tangy dill-pickle butter seasoning for a zesty snack in 25 minutes.
# What you need:
→ Crackers
01 - 1 sleeve (about 4.2 oz) saltine crackers
→ 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 balance)
→ Garnish
10 - 1 tbsp chopped fresh dill (optional)
# How To:
01 - Preheat the oven to 300°F. 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 small bowl, whisk together the melted butter, dill pickle juice, dried dill weed, garlic powder, onion powder, kosher salt, cracked black pepper, and sugar until well combined.
04 - Brush or drizzle the seasoning mixture evenly over the tops of the crackers, ensuring each one gets thoroughly coated.
05 - Bake for 12 to 15 minutes, or until the crackers are crisp and fragrant.
06 - Remove from the oven and let cool completely on the baking sheet. Garnish with fresh chopped dill before serving if desired.
# Expert Advice:
01 -
- That addictive tang from real pickle juice hits differently than anything you will find in a store.
- Ten minutes of prep and fifteen in the oven means you are never more than half an hour away from a crowd pleasing snack.
02 -
- Do not rush the cooling step because the crackers continue to crisp as they sit and breaking them too early means soft spots.
- I once dumped the pickle juice in too fast and it pooled on the tray, so always whisk the wet mixture gradually into the butter.
03 -
- Use the pickle juice from a jar you actually enjoy eating because that flavor is the heart of the whole recipe.
- Lightly tossing the crackers with your hands after drizzling ensures better coverage than a brush alone.