Neon Night Pickled Platter (Printable)

A vibrant mix of pickled vegetables, beet eggs, and fresh fruits on a dramatic black board.

# What You 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

# How to Make It:

01 - In a saucepan, combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns. 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 at least 2 hours or overnight for optimal flavor.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 8 to 9 minutes. Transfer eggs to ice water to cool, then peel.
04 - In a jar, combine sliced beet, apple cider vinegar, water, sugar, and salt. Add peeled eggs and refrigerate at least 2 hours until desired color is reached.
05 - Arrange pickled vegetables, beet-dyed eggs halved or sliced, and fresh fruits on a large black serving board.
06 - Top with microgreens or edible flowers and sprinkle flaky sea salt. Serve chilled.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes thirty minutes of hands-on work.
  • Everything can be prepped ahead, which means you can actually enjoy your guests instead of stress-cooking.
  • The flavor combinations are unexpected enough to spark conversations, but familiar enough that everyone will go back for more.
02 -
  • Don't peel your beet-dyed eggs until they've had at least two hours in the brine—the color needs time to deepen from pale pink to that stunning marbled magenta.
  • Cold brine makes vegetables stay crisper than if you pour hot liquid over them and refrigerate immediately; the hot-to-cold temperature shift is what locks in that satisfying crunch.
  • If your pickles taste too sharp on day one, give them another day in the fridge—the vinegar mellows and the vegetables get sweeter as they rest.
03 -
  • Slice your vegetables right before pickling them so they're at peak freshness and firmness when that hot brine hits.
  • Use a slotted spoon to fish out eggs and vegetables when serving—it drains the brine without leaving puddles that blur your carefully arranged board.
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