The mr is a saltines fanatic. I personally don't get it, but he really, truly loves a good fresh package of those salty crispy crackers, and loves to make a little cracker crumb mess. (I think it does it to drive me crazy)
The other night during a particularly crumby saltine cracker snack, he declared that the saltine people (who are these people?) must come out with flavored saltines. I then continued to burst his bubble and told him I am pretty sure the saltine people have, in fact, come out with flavors, but he was skeptical and did not believe my words. Whatever dude.
But then I got to thinking, "why the hell haven't I made flavored saltine crackers yet?" So make flavored crackers I did. I know that the mr is really into dill pickled chips (beause I can smell the when he eats them) and I have been buying these mammoth jars of pickles from the Costco superstore (I love pickles but more then that I need the gigantic jars). so I had me a shit ton of pickle juice. It was meant to be.
The first time I made the crackers, I did a really small batch and wasn't expecting anything amazing, just going for a decent whatever cracker. But no, the few that I managed to make, the mr went nuts for. He told me they were the best fucking cracker that he has ever had and I now have to make them for him all the time, and that it is now a birthday tradition (it was his birthday). He said they were the prefect dilly-ness, the pefrect texture and just the right amount of salt. Perfection.
Well that made me happy so instead of waiting for his next birthday, I just made a big batch. Again, more proof that I am the best girlfriend ever!
The stuff. Flour, dill pickle juice, olive oil and some dried dill and salt.
Flour into a bowl gets drizzled with olive oil and mix around with a fork.
Then in goes the pickles juice , same deal, mix together with a fork until the mixture forms a dough. (almost resembling a pie dough)
Place dough down on counter. Let it sit there for a few minutes to give it time to rest.
After the rest, roll the dough out as thinly as you can (try for about an 1/8 inch).
I found that when I slightly damped the counter that the dough was easier to roll. It might be because I have wood counter top so this may or may not work for you, but is worth a try.
And with a knife or dough cutter (or fancy cracker cutting tool), trim off sides (if you want) and cut into 2 inch squares.
Note. IF you want to, poke a couple little wholes into the tops of the crackers. Doing so will prevent the crackers from poofing up (I was told the poof is good)
And place the crackers on a baking sheet, brush tops with the pickle juice, then sprinkle with chopped dill and a tiny bit of salt.
Stick into the preheated oven.
Bakeuntil they start to turn a light golden brown and arepoofing up a little (go ahead and grab one now for quality control)
These crackers be cracking. And wouldn't you know it, they are already all gone. Next time I make them I am going to have to hide them.
Have a great weekend!
-C
Dill Pickle Saltine Crackers
Makes about fifty 2x2 crackers
- 1 cup all purpose flour
- 6-8 tablespoons pickle juice
- 3 tablespoon olive oil
- finishing salt to taste
- tablespoon chopped dried dill
Preheat oven to 350
Place flour into a shallow bowl and drizzle the olive oil in. Mix around with a fork. Grab pickle juice and drizzle in 6 tablespoons of the juice and mix with the fork until a dough forms. Add in another tablespoon or two if the dough needs more moisture to come together.
Form dough into a ball and let rest on the counter for a few minutes (good time to wash the dirty dishes)
After the rest, take the dough and roll it out to about 1/8 inch or as thinly as you can. Weirdly enough, I found that I was able to roll my dough out better when I damped my counter. The dough didn't slide around and it still lifted up easily with a spatula.. but do what works for you.
Once you have rolled the dough, trim sides to clean lines and cut into 2x2 inch squares (you can cut into any shape and or size you like) Any trimming reform into a ball, roll out, and make a few more. (If you want a more authentic looking cracker, you can poke little whole into them. Doing this also make the crackers not poof up when bakes)
Place crackers on a lightly colored (or parchment lined) baking sheet. Brush each cracker top with a little pickle juice and sprinkle the tops with salt and dill. Place in the oven to bake for about 12 minutes or until the crackers have poofed up and are turning slightly brown.
Remove from oven, let cool completely and either eat right away or place in a air tight container for later.
These crackers had no later.
