These Scandinavian-inspired pickles became a highlight of my Nordic Christmas Eve table, and they’re exactly the sort of jars you’ll want to keep on hand throughout the entire holiday period. Bright, tangy and beautifully aromatic, they pair effortlessly with oily fish, winter salads, smoked meats and the open sandwiches so beloved across the Nordic countries. They also add instant interest to buffets, cheese boards and leftovers—those moments when a sharp, lively accompaniment makes a world of difference.
The beetroot and onions bring earthy sweetness lifted by mustard and dill seeds, while the figs—pickled with thyme and honey—add a luxurious, festive touch. I especially love them on blue cheese open sandwiches, where their gentle sweetness and perfumed acidity work absolute wonders. Made ahead and stored in the fridge, they improve as they sit and remain delicious for weeks, making them the perfect make-ahead festive staple: practical, versatile and just a little bit special.
Pickled beetroot and Onions
Ingredients
For the pickling solution
- 200ml cider vinegar
- 200ml water
- 100g sugar
- 25g salt
- 2 bay leaves
- 2 tsp yellow mustard seeds
- 1 tsp dill or celery seeds
Vegetables
- 4-5 small beetroot (yellow & rainbow) roasted and cut into discs
- 1 small red onion
Method
For the pickles, in a medium saucepan combine vinegar, 2 cups of water, sugar, salt, and bay leaves. Bring to a boil over high heat. Meanwhile, place golden beets, red beets, onion, in separate lidded, heatproof containers. Divide boiling liquid among containers and cool to room temperature. Cover and chill 8 hours or overnight.
Pickled figs
This is a little different in that honey is included in the pickling liquid. These figs go greatly with cheese open sandwiches but also cold meats.
Ingredients
- 450g green figs
- ½ tsp bicarbonate of soda
- 450ml cider vinegar
- 340g thyme honey
- 150ml water
- 3-4 sprigs of thyme
Top the green, unripe figs and cut a cross. Cover with water in which you have diluted the soda. Soak overnight with a plate weighing them down. Next day, rinse the fruit and drop in boiling water and cook until soft but not mushy. Drop the figs in icy water to stop them from cooking and drain when cool. Transfer to a sterilized jar putting the thyme sprigs in between them.
In a saucepan bring the cider vinegar, honey and 150ml of water to the boil. Leave to cool slightly. Pour the vinegar solution over the figs, put a small dish as a weight at the top to keep the figs submerged, close tightly and store in the fridge. They are ready to eat after 2-3 days but will keep for a few weeks.