Pacific NW Quick-Pickled Beets with Dill and Caraway

The Pacific Northwest's Scandinavian immigrant heritage — particularly strong in communities like Poulsbo, Washington — made pickled beets a pantry staple across the region. This refrigerator version uses local Chioggia and red beets and captures that heritage in a quick, no-canner method.

Serves: 8 (as a condiment or side)

Ingredients

• 900g (2 lb) mixed beets (red, Chioggia, or golden), scrubbed
• 240ml (1 cup) apple cider vinegar
• 240ml (1 cup) water
• 100g (1/2 cup) granulated sugar
• 1 tbsp kosher salt
• 1 tsp caraway seeds
• 1/2 tsp black peppercorns
• 3 sprigs fresh dill
• 2 cloves garlic, thinly sliced
• 1 small red onion, thinly sliced into rings

Instructions

1. Preheat oven to 200°C (400°F). Wrap beets individually in foil. Roast on a baking sheet 45–60 minutes depending on size, until a knife slides through easily. Cool until handleable, then rub off skins with paper towels. Slice into 6mm (1/4-inch) rounds.
2. In a medium saucepan, combine vinegar, water, sugar, salt, caraway seeds, and peppercorns. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Simmer 2 minutes, then remove from heat.
3. Layer beet slices, red onion rings, garlic, and dill sprigs into two clean 500ml (1-pint) mason jars. Pour hot brine over the beets, making sure they are fully submerged. If needed, press down gently with a spoon.
4. Let jars cool to room temperature with lids ajar, about 1 hour. Seal and refrigerate at least 8 hours before serving, though flavor improves significantly after 24–48 hours.
5. Serve alongside smoked salmon, on cheese boards, or as a bright accompaniment to grilled meats.

Cook's Notes: Keep Chioggia and red beets in separate jars — Chioggia will bleed pink but retains its pretty candy-cane pattern better when not crowded with red beets. The pickles keep refrigerated for up to 3 weeks. For a Scandinavian-style board, serve with rye crispbread, smoked fish, and sharp aged cheese.