Hey y'all! If you love addictive, flavor-packed snacks, you’re about to meet your new favorite: Dill Pickle Saltines. These crackers bring together the unbeatable tang of dill pickles and the crunch of classic saltines, making them the ultimate treat for parties, lunchboxes, game day, or even just snacking on the couch. They're so easy, so snackable, and oh-so-tasty! Let's get cooking!
Why You'll Love This
- Bold and zesty flavor that pickle lovers can’t resist
- Crispy, crunchy texture with every bite
- Quick and easy recipe – just 10 minutes prep, and no fancy tools required
- Perfect for parties, picnics, or late-night snacks
- Super customizable with endless flavor options
Ingredients
- 1 16-ounce box saltine crackers (about 4 sleeves)
- ½ cup dill pickle juice (from the jar)
- ⅔ cup vegetable oil (or canola oil)
- 3 tablespoons dried dill weed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon crushed red pepper flakes (optional, for a kick)
Directions: How to Make Dill Pickle Saltines
Step 1: Prep Your Crackers
Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Arrange the saltine crackers in a single layer on the sheet.
Step 2: Mix the Flavor Bath
In a medium bowl, whisk together the dill pickle juice, vegetable oil, dried dill weed, garlic powder, onion powder, and crushed red pepper flakes (if using) until fully combined.
Step 3: Dress the Crackers
Pour the dill pickle mixture slowly and evenly over the saltines, using a pastry brush or spoon to make sure every cracker gets coated.
Step 4: Bake to Crunchy Perfection
Bake the crackers for 20 minutes, flipping them halfway through so they bake evenly and absorb the seasoning. They'll get slightly toasted, extra crisp, and flavorful!
Step 5: Cool & Serve
Let the crackers cool on the pan for at least 10 minutes—they’ll continue crisping up. Enjoy them fresh or store for later!
Notes
- For maximum crunch, space the crackers out and avoid stacking when baking.
- If you love extra tang, add a splash more pickle juice—but not too much or they can get soggy.
- Oil helps crisp and infuse flavor. Don’t skip it!
Variations
- Spicy Dill Pickle Saltines: Add extra crushed red pepper or a dash of hot sauce to the seasoning mix.
- Cheesy Dill Pickle Saltines: Sprinkle finely grated parmesan or cheddar over crackers before baking.
- Ranch Pickle Saltines: Replace dill, garlic, and onion powder with a packet of ranch seasoning and dill pickle juice.
Required Equipment
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Medium mixing bowl
- Whisk
- Pastry brush or spoon
Storage Instructions
Store cooled Dill Pickle Saltines in an airtight container at room temperature for up to 1 week. To keep them crispy, place a piece of parchment or wax paper between layers.
Serving Suggestions & Pairings
- Serve with creamy dips like ranch, garlic cream cheese, or hummus.
- Pair with cheese, sliced meats, or pickles on a charcuterie platter.
- Crunch up and sprinkle over soups or salads for a tangy twist.
Pro Tips
- Toss crackers gently halfway through baking for even flavor distribution.
- Let crackers cool completely before storing to avoid sogginess.
- For more intense dill flavor, steep the dill weed in the pickle juice for 10 minutes before mixing.
Frequently Asked Questions
1. Can I use oyster crackers or other cracker shapes?
Yes! Oyster crackers, mini saltines, or even Ritz-style crackers all work well with this recipe.
2. Can I make these gluten-free?
Definitely—just use your favorite gluten-free saltines and double-check your seasonings.
3. Can I use olive oil instead of vegetable oil?
Yes, olive oil works, but it may add a richer flavor. Try using a light-tasting olive oil for best results.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 16-ounce box saltine crackers (about 4 sleeves)
- ½ cup dill pickle juice (from the jar)
- ⅔ cup vegetable oil (or canola oil)
- 3 tablespoons dried dill weed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon crushed red pepper flakes (optional, for a kick)
Instructions
-
1Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Arrange the saltine crackers in a single layer on the sheet.
-
2In a medium bowl, whisk together the dill pickle juice, vegetable oil, dried dill weed, garlic powder, onion powder, and crushed red pepper flakes (if using) until fully combined.
-
3Pour the dill pickle mixture slowly and evenly over the saltines, using a pastry brush or spoon to make sure every cracker gets coated.
-
4Bake the crackers for 20 minutes, flipping them halfway through so they bake evenly and absorb the seasoning. They'll get slightly toasted, extra crisp, and flavorful!
-
5Let the crackers cool on the pan for at least 10 minutes—they’ll continue crisping up. Enjoy them fresh or store for later!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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