Neon Night Pickles Fruits (Print Version)

Brightly colored pickled vegetables, beet-dyed eggs, and fresh fruits on a striking black board.

# Ingredient List:

→ 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 tbsp sugar
08 - 1 tbsp kosher salt
09 - 1 tsp mustard seeds
10 - 1 tsp 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 tbsp sugar
16 - 1/2 tsp 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 Steps:

01 - In a saucepan, combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns. Heat to a simmer, stirring until sugar and salt dissolve.
02 - Place mini cucumbers, rainbow carrots, radishes, and red onion in a heatproof container. Pour the hot brine over the vegetables. Allow to cool, then refrigerate for a minimum of 2 hours or overnight to develop flavor.
03 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then cook for 8–9 minutes. Transfer eggs into ice water to stop cooking, then peel carefully.
04 - In a jar, combine sliced cooked beet, apple cider vinegar, water, sugar, and salt. Add the peeled eggs and ensure they are submerged. Refrigerate for at least 2 hours, or until eggs achieve desired coloration.
05 - Arrange pickled vegetables, beet-dyed eggs (halved or sliced), and fresh fruits artistically on a large black serving board.
06 - Finish with a scatter of microgreens or edible flowers and a light sprinkle of flaky sea salt. Serve chilled as an appetizer or snack.

# Helpful Tips:

01 -
  • It looks like you spent all day in the kitchen when you really just assembled and let time do the work.
  • Every bite is different—tangy pickle, creamy egg, burst of fresh fruit—so you never get bored.
  • You can make the pickles and eggs days ahead, which means stress-free entertaining.
02 -
  • Overcrowding your platter makes it look chaotic instead of intentional—leave some black board showing, which actually makes the colors pop even more.
  • If your eggs peel with chunks of white attached, that's a sign they were too fresh; use eggs that are three to five days old and the shell practically slides off.
  • The pickles and eggs can be made up to four days ahead, but add fresh fruit no more than a few hours before serving or everything turns to mush.
03 -
  • Buy your black board a few days before so you can play with arrangements in your head; I've caught myself mentally placing radishes while doing the dishes.
  • Keep everything separate until the last possible moment, which means textures stay crisp and colors don't bleed into each other and muddy your whole vision.
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