Dill Pickle Crackers Recipe

Crunchy, tangy, and bursting with bold dill flavor — these dill pickle crackers are my go-to snack when I’m craving something savory and unique. I made this recipe at home last weekend, and it turned out even better than expected! Perfect as a party appetizer, a charcuterie board addition, or just a quick afternoon snack.

Ingredients

• 1 sleeve (about 4 oz) saltine crackers (or oyster crackers)

• 1/2 cup dill pickle juice (straight from the jar)

• 1/4 cup olive oil or melted unsalted butter

• 1 tablespoon dried dill weed

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon crushed red pepper flakes (optional, for heat)

• 1 tablespoon ranch seasoning (optional, adds a creamy tang)

Kitchen Equipment Needed

• Mixing bowl

• Whisk or spoon

• Large Ziploc bag or airtight container

• Baking sheet

• Parchment paper or non-stick spray

• Cooling rack (optional)

How to Make Dill Pickle Crackers?

1. Preheat & Prepare

   I started by preheating my oven to 250°F (120°C). Then I lined a baking sheet with parchment paper for easy cleanup.

2. Mix the Flavor Marinade

   In a bowl, I combined the dill pickle juice, olive oil, dill weed, garlic powder, onion powder, and red pepper flakes. I also added a spoonful of ranch seasoning, which gave it an extra zing. Stir until everything’s well blended.

3. Coat the Crackers

   I placed the crackers in a large Ziploc bag and poured the marinade over them. Then I gently turned the bag a few times to coat all the crackers evenly. I let them sit in the marinade for about 20 minutes, flipping the bag occasionally.

4. Bake to Crunchy Perfection

   After marinating, I spread the crackers in a single layer on the prepared baking sheet. I baked them for 20–25 minutes, flipping them once halfway through to ensure even crispiness. You’ll know they’re done when they’re dry to the touch and golden brown.

5. Cool and Store

   After baking, I let them cool completely on a rack. The aroma was irresistible, and I might have eaten a few right there!

How to Store Leftover?

Store the crackers in an airtight container at room temperature. They stay crispy for up to 5–7 days. For longer storage, a sealed container in the fridge helps maintain freshness (especially in humid climates).

If they lose their crunch, just pop them back in a 250°F oven for 5 minutes to crisp them up again.

FAQs

Can I use homemade pickles for the juice?

Absolutely! If you’ve got a jar of homemade pickles with lots of briny goodness, that’s perfect.

Can I use a different type of cracker?

Yes! Oyster crackers or mini saltines work wonderfully. You can also try buttery round crackers, though they’ll be softer.

Are they spicy with the red pepper flakes?

Not too spicy—just a tiny kick. You can skip them if you prefer a milder flavor.

Conclusion

I honestly didn’t expect these dill pickle crackers to be such a hit, but they vanished within hours of making them. The flavor is addicting—savory, briny, and perfectly crisp. It’s a fun way to level up basic crackers into a gourmet-style snack with barely any effort. Give them a try and thank me later!