Dill Pickle Saltine Crackers
Dill pickle saltine crackers are a delicious way to enjoy the flavors of the classic sandwich accompaniment. These seasoned crackers are buttery, briny and full of addicting flavor that will turn them into your favorite snack!
If you’ve been reading my blog for awhile, then you know that I am basically the president of the Dill Pickle Fan Club.
Ok, I made that up.
But I really love a good pickle.
It’s probably one of my favorite things in the world.
Briny, fresh, and crisp.
So good.
Wherever possible, I try to work that classic flavor into other food.
Seriously Dill Pickle Pasta Salad anyone?
After making Italian Seasoned Saltine Crackers I knew I had to try to pickle-ize them.
These seasoned saltine crackers are my latest pickle creation and they are amazing!
You’ll be making these over and over again for all your snacking cravings.
Ingredients
To make these you’ll need:
- Saltines– Regular sized.
- Butter– Melted
- Seasoning– Dry ranch seasoning, dried dill, and garlic powder.
- Pickle juice– Essential for that briny pickle flavor.
How to Make
To make these seasoned saltines, put the crackers in a large mixing bowl.
Set them aside.
In another mixing bowl, whisk together the remaining ingredients until evenly combined.
Once it’s combined, pour this mixture over the crackers.
Gently toss the mixture with the crackers to evenly coat the crackers.
Spread the seasoned crackers out evenly in a single layer on a parchment paper lined tray.
Use a spatula to scrape down the sides of the mixing bowl and get every last bit of seasoning onto the crackers.
Bake the seasoned crackers at 250° for 30 minute, carefully stirring every 10 minutes.
Allow the cooked crackers to cool before serving, and enjoy!
Storing
Store dill pickle crackers in an airtight container on your counter for up to a week.
Tips and Tricks
- Be careful not to break the crackers when you are seasoning them.
- Make sure to get every bit of seasoning onto the crackers and scrape the bowl down well.
- Stir the crackers while you are baking them so they don’t burn.
Other Dill Pickle Recipes
Dill pickle saltine crackers are a delicious way to satisfy any snack craving, Make them and enjoy!
Looking for more dill pickle recipes? Try these:
- Dill Pickle Bread
- Dill Pickle Wrap Dip
- TikTok’s Ranch, Chili, and Taco Seasoned Pickles
- Dill Pickle Chicken Salad
- Slow Cooker Pickle Pot Roast
- Dill Pickle Grilled Cheese Sandwich
- Dill Pickle Chips
- Pickle De Gallo
If you’ve tried this DILL PICKLE SALTINE CRACKERS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Dill Pickle Saltine Crackers
Ingredients
- 4 sleeves saltine crackers regular size
- 1 stick butter melted
- 2 1/2 tbsp dry ranch seasoning mix
- 1 1/2 tbsp dill pickle juice
- 1 heaping tbsp dried dill
- 1 1/2 tsp garlic powder
Instructions
- Open the crackers and transfer them all to a large mixing bowl. Set aside.
- In another mixing bowl, whisk together the remaining ingredients until evenly combined. Pour this mixture over the crackers.
- Gently toss the mixture with the crackers to evenly coat, being careful not to break them up.
- Spread a sheet of parchment paper out over a large baking tray.
- Add the seasoned crackers to the prepared tray, and spread them out evenly in a single layer.
- Using a spatula to scrape down the sides of the mixing bowl, get every last bit of seasoning onto the crackers.
- Bake the seasoned crackers at 250° for 30 minute, carefully stirring every 10 minutes.
- Allow the cooked crackers to cool before serving, and enjoy!
Notes
- Be careful not to break the crackers when you are seasoning them.
- Make sure to get every bit of seasoning onto the crackers and scrape the bowl down well.
- Stir the crackers while you are baking them so they don't burn.
Nutrition
These are absolutely delicious!!!
Q: is there a no bake version of this recipe?
Yes. It uses Wesson vegetable oil instead of butter. You leave on counter in ziplock bags at least 12 hours before eating. Turn crackers every few hours so they don’t stick together during that first 12 hours. Search this site for the recipe
Is it the same amount of oil as the butter ?
I can’t believe that someone else loves to do saltines this way. My grandmother taught me this when I was young. The only difference was she included the ground up rind of hoop cheese in the mix. Yum!
I made these tonight and they are utterly delicious. Thank you!
Made a half-batch with 8 ounces of cracker odds and ends — Aldi pita crisps, mini Saltines, and Triscuits. Very good! And bonus, it helped revive crackers that had gone stale.
Very tasty! I used oyster crackers instead of saltines and it turned out great!