Best 7 Pickled Green Beans With Smoked Salmon Dip Recipes
**Dive into a delightful culinary journey with our pickled green beans and smoked salmon dip – a vibrant symphony of flavors that will tantalize your taste buds.**
Indulge in a flavor adventure with our pickled green beans, a zesty appetizer bursting with tangy-sweet goodness. These crisp green beans are lovingly pickled in a harmonious blend of vinegar, sugar, and spices, infusing them with a delightful tang and crunch.
Next, embark on a delectable escapade with our smoked salmon dip, a luxurious and creamy creation that pairs perfectly with the pickled green beans. The delicate smokiness of the salmon harmonizes beautifully with the tangy pickled green beans, creating a harmonious union of flavors that will leave you craving more.
For those seeking a delightful vegetarian alternative, our white bean and avocado dip offers a creamy and flavorful twist. This dip combines creamy white beans, ripe avocados, and a blend of fresh herbs and spices, resulting in a vibrant and satisfying dip that complements the pickled green beans wonderfully.
Last but not least, our classic French onion dip adds a touch of sophistication to the party. This iconic dip, lovingly crafted with caramelized onions, sour cream, and a blend of savory herbs, delivers a rich and flavorful experience that will elevate your taste buds to new heights.
Each recipe is carefully curated to ensure a memorable culinary experience, whether you're hosting a lively party or enjoying a cozy get-together with loved ones. Let these delectable dips and pickled green beans transport you to a world of culinary delight, leaving you with a lasting impression of satisfaction.
SMOKED SALMON & BEAN DIP WITH CRISPY PITTAS
The pittas become crunchy in the oven making them unbelievably moreish
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Snack, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Tip the beans into a food processor with the yogurt and blend until smooth. Add the salmon and pulse, keeping the salmon quite chunky. Tip into a bowl and stir in the dill, lemon juice and seasoning. This can be made up to a day ahead.
- For the pittas, preheat the oven to fan 180C/conventional 200C/gas 6. Tear the pittas onto 2 baking trays. Drizzle with theoil and sprinkle with the sea salt and dill. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.
- Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp. Put the bowl of dip on a platter and surround with the pitta. Serve the iced radishes separately.
Nutrition Facts : Calories 526 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.17 milligram of sodium
SMOKED SALMON DIP
Provided by Ina Garten
Time 10m
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.
CRISP PICKLED GREEN BEANS
This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
Provided by Jani Whitsett
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 48
Number Of Ingredients 7
Steps:
- Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
- In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g
SMOKED SALMON WITH EGG SALAD AND GREEN BEANS
Provided by Paul Grimes
Categories Egg Picnic Quick & Easy Back to School Lunch Vinegar Salmon Green Bean Arugula Spring Summer Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
- Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
- Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Divide arugula among jars and layer beans, salmon, and egg salad on top.
PICKLED GREEN BEANS
I use these in Bloody Marys, instead of celery sticks, and they are always a hit!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Cut green beans to fit inside pint canning jars.
- Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
- Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
- In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
- Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 39 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 3.9 g, Protein 2.2 g, Sodium 1169.9 mg, Sugar 1.6 g
PICKLED GREEN BEANS
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. -Marisa McClellan, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars., In a large saucepan, bring water, vinegar and salt to a boil., Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PICKLED GREEN BEANS
In the South these are sometimes called "dilly beans" because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for the beans to retain their wonderful green color. But I forget about this regret when I taste them, redolent as they are with coriander seeds and dill. You can serve them as an aperitif, garnish or side, or cut them up and add them to salads.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 1 pint
Number Of Ingredients 12
Steps:
- Rinse green beans and break off stem ends. Put them into a pint jar, standing them up and squeezing as many into the jar as you can. There should be 1/2 inch of head space in the jar, so you may have to trim down some of the beans. Once you've cut them down to fit, take them out of the jar and sterilize the jar in a boiling water bath for 5 to 10 minutes. Using a jar grip, carefully remove the jar from the water and tip out all water.
- Place coriander seeds, mustard seeds, peppercorns and bay leaf in jar and fill with beans, standing them up in the jar. Push dill sprigs down into the jar.
- In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil. Reduce heat slightly and simmer 2 minutes. Pour into jar with green beans. The beans should be covered but there should still be 1/4 to 1/2 inch head space. Push garlic down into the jar. Seal jar and allow to cool, then refrigerate for up to 2 months. For best results wait 2 days before eating.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 656 milligrams, Sugar 9 grams
Tips:
- For the best flavor, use fresh, crisp green beans.
- Be sure to trim the ends of the green beans before pickling them.
- You can use any type of vinegar for the pickling solution, but white vinegar or apple cider vinegar are good choices.
- Adding a bay leaf or two to the pickling solution will help to add flavor.
- Be sure to let the green beans pickle for at least 24 hours before eating them.
- The pickled green beans can be stored in the refrigerator for up to 2 weeks.
- For the smoked salmon dip, be sure to use high-quality smoked salmon.
- If you don't have any sour cream, you can substitute plain yogurt.
- You can add other ingredients to the smoked salmon dip, such as chopped onion, capers, or dill.
- Serve the pickled green beans with the smoked salmon dip as an appetizer or snack.
Conclusion:
Pickled green beans with smoked salmon dip is a delicious and easy-to-make appetizer or snack. The pickled green beans are tangy and flavorful, and the smoked salmon dip is rich and creamy. This dish is sure to be a hit at your next party or gathering.
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