Dill Pickle Saltines (Printable Version)
Crispy saltines coated in tangy dill pickle butter 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)
# Directions:
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 Hints:
01 -
- They disappear faster than you can bake them, so you might want to make a double batch
- The perfect balance of tangy, salty, and buttery without any fancy techniques
02 -
- Dont skip the cooling step or the crackers will taste slightly soft instead of perfectly crunchy
- A light hand with the pastry brush keeps the crackers from getting soggy in spots
03 -
- A splash of pickle brine in the coating mixture goes further than you expect, so start there
- Grating some parmesan over the tops halfway through baking adds an incredible savory layer