Ingredients
Scale
- 1 sleeve (4 oz) saltine crackers
- 1/3 cup dill pickle juice (from the jar)
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon ranch seasoning (optional, for tang)
Instructions
- Prep the Bag: Place the saltines into a large gallon-size resealable plastic bag.
- Mix the Marinade: In a small bowl or measuring cup, whisk together pickle juice, oil, dill weed, garlic powder, onion powder, and any optional seasonings.
- Coat the Crackers: Pour the marinade over the crackers in the bag. Seal tightly.
- Toss and Turn: Gently rotate and flip the bag every few minutes for about 15–20 minutes until the crackers have soaked up most of the liquid.
- Rest and Serve: Let the crackers sit for an additional 20–30 minutes in the bag to absorb flavor fully. Then serve or store in an airtight container.
Notes
Be gentle when flipping the bag—saltines are fragile and can break easily.