Neon Night Pickles Fruits (Printable Version)

Colorful pickled veggies, beet-dyed eggs, and fresh fruits arrange a stunning, visually striking platter.

# What You'll Need:

→ Pickles

01 - 1 cup mini cucumbers, sliced
02 - 1 cup rainbow carrots, sliced on the bias
03 - 1 cup radishes, thinly sliced
04 - 1/2 red onion, thinly sliced
05 - 1 cup white vinegar
06 - 1 cup water
07 - 2 tablespoons sugar
08 - 1 tablespoon kosher salt
09 - 1 teaspoon mustard seeds
10 - 1 teaspoon peppercorns

→ Beet-Dyed Eggs

11 - 6 large eggs
12 - 1 medium cooked beet, peeled and sliced
13 - 1 cup apple cider vinegar
14 - 1 cup water
15 - 1 tablespoon sugar
16 - 1/2 teaspoon salt

→ Fruits

17 - 1 cup fresh blueberries
18 - 1 cup fresh blackberries
19 - 1 cup kiwi, peeled and sliced
20 - 1 cup mango, peeled and sliced
21 - 1 cup dragon fruit, cubed

→ Garnishes

22 - Microgreens or edible flowers
23 - Flaky sea salt

# Directions:

01 - Combine vinegar, water, sugar, salt, mustard seeds, and peppercorns in a saucepan. Heat until sugar and salt dissolve, then remove from heat.
02 - Place cucumbers, carrots, radishes, and red onion in a heatproof container. Pour hot pickling brine over vegetables. Allow to cool, then refrigerate for at least 2 hours or overnight.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 8 to 9 minutes. Transfer eggs to an ice bath, then peel once cooled.
04 - In a jar, combine sliced beet, apple cider vinegar, water, sugar, and salt. Submerge peeled eggs in the mixture and refrigerate for at least 2 hours until desired color is achieved.
05 - On a large black serving board, artfully arrange pickled vegetables, halved or sliced beet-dyed eggs, and fresh fruits.
06 - Decorate with microgreens or edible flowers and sprinkle flaky sea salt over the platter. Serve chilled.

# Additional Tips::

01 -
  • It looks so dramatic that guests think you've spent hours in the kitchen, but it's deceptively simple to pull together.
  • The flavors are bright and tangy without being overwhelming, and everything can be prepped ahead so you're actually relaxing when people arrive.
  • There's something satisfying about naturally colored food that tastes as good as it looks.
02 -
  • Overcooking eggs by even a minute creates that gray-green ring around the yolk, and once that happens no amount of beautiful beet dye can hide it—timing really matters here.
  • The longer the eggs sit in the beet brine, the more the color penetrates and creates those stunning marbled patterns, so resist the urge to serve immediately.
  • If your pickled vegetables get soft, you probably brought the brine to a rolling boil instead of a gentle simmer—keep it at a whisper and they'll stay snappy.
03 -
  • Slice everything as close to serving time as possible except the pickled items, which improve with time—this keeps the textures distinct and prevents everything from getting soggy.
  • A black serving board is stunning, but any dark platter works; the contrast is what makes the colors pop, so focus on background rather than perfection.
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