If you have a love for the taste of dill pickles, these Dill Pickle Saltines area a simple snack recipe that you will love!

This Dill Pickle Saltine recipes takes about 10 minutes to prepare before putting the crackers in the oven to toast. Assemble the ingredients prior to mixing. Add the melted butter, dried garlic, dry ranch seasoning, dried dill, and the dill pickle juice to a bowl. Use a fork or a whisk to stir the ingredients together.

Next, pour the liquid into a gallon ziploc bag. Add the mini crackers into the bag and close the bag. Shake the bag for a couple minutes until the liquid is evenly distributed onto the crackers. Once this is complete, pour the crackers onto a cookie sheet and spread evenly as possible.

Add the cookie sheet to an oven preheated to 200 degrees. Every 10 minutes, remove the cookie sheet and stir the crackers and place back into the oven. You will need to do this 3 times until the crackers are toasted and no longer wet.

For this recipe, the regular saltine crackers were used. This recipe also works with the mini saltines and oyster crackers.


With any type of dry good, storing in an air tight container is a must. A good ziplock baggie or a tupperware container works great to store these. These are shelf stable and do not need to be refrigerated and will store for 5 to 7 days.

Dill Pickle Crackers

Dill Pickle Saltines

The tart taste of Dill Pickles in a bite size cracker great for snacking. Dill Pickle Saltines are easy to make and are a great snack.
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer
Cuisine American
Servings 15 people


  • 1 11oz box of mini saltines
  • 2 tablespoons dill pickle juice from a dill pickle jar
  • 1 package dry ranch dressing
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1/4 cup unsalted butter melted


  • In a bowl, mix melted butter, garlic powder, dried dill, dry ranch dressing, and dill pickle juice.
  • Add the liquid to a gallon ziploc bag.
  • Add the mini saltine crackers to the ziploc bag and close the bag. Shake the bag until the liquid has evenly covered the crackers.
  • Preheat the oven to 200 degrees.
  • Place the crackers on a cookie sheet and spread them out as evenly as possible.
  • Cook in the oven for 30 minutes, stirring every 10 minutes. The crackers should be toasted and not "wet" when done.
  • Store in an air tight container for up to 7 days.
Tried this recipe?Let us know how it was!

The key ingredient in Dill Pickle Saltines recipe is the dill pickle juice. It is important that the juice is from a dill pickle jar and not a sweet gerkin! These are two different liquids and two different flavors. We enjoy eating dill pickles from time to time and once we finish a jar, I save the liquid in the jar. It comes in handy for these types of recipes.

I used the mini saltine crackers for the Dill Pickle Saltines but this recipe also will work with the regular saltines or even the little oyster crackers! Mix it up a little and see what you prefer!

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