About 40-50 crackers of saltine crackers.
1/2 Cup.Of vegetable oil.
1 packet.Of dry ranch dressing mix.
1 Tbsp.Of dried dill weed.
1 Tsp.Of garlic powder.
1/2 Tsp.Of onion powder.
1/4 Tsp.Of cayenne pepper (optional, for a bit of heat).
1/2 Cup.Of dill pickle juice (from a jar of dill pickles).
4-5 dill pickles, thinly sliced.
Additional dried dill weed for garnish (optional)
PREPARATION:
1 – To get started, preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius). Because of the moderate heat, the crackers will be able to fully absorb the flavors without being too browned.
2 – Combine the vegetable oil, dry ranch dressing mix, dried dill weed, garlic powder, onion powder, and cayenne pepper (if using) in a bowl of medium size. Be careful to give everything a good stir to ensure that the spices are dispersed evenly.
3 – While stirring constantly, add in the dill pickle juice in a slow steady stream. The marinade will be imbued with the distinctively sour taste of pickles as a result of this step.
4 – Put the saltine crackers in a big plastic bag that can be sealed or a container that can be sealed and has a lid on it. After pouring the marinade over the crackers, close the bag or lid the container, and give the crackers a little toss so that they are uniformly coated. Take extra care so that the crackers do not get crushed in the process.
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