Preheat oven to 250°F. Line a large baking sheet with parchment paper.

In a large bowl, combine rice chex, corn chex, pretzels, and cheese crackers. Toss gently to mix without breaking the cereal.

In a small bowl, whisk together melted butter, dill pickle juice, dried dill, garlic powder, onion powder, and salt until evenly combined.

Slowly pour the butter mixture over the cereal mix while stirring in batches to ensure even coating on all pieces.

Transfer the coated mixture onto the baking sheet and spread into an even layer. Use two pans if needed to avoid crowding.

Bake for 45 minutes, removing the tray every 15 minutes to stir thoroughly so the mix cooks evenly and does not burn.

Remove from oven and allow the mix to cool completely on the baking sheet so it becomes crisp.

Once cooled, transfer to an airtight container and store at room temperature.