Neon Night Pickles Fruits (Printable)

Vibrant pickled vegetables, beet-infused eggs, and fresh fruits create a stunning party platter.

# 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

# Directions:

01 - In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring to a simmer until sugar and salt dissolve.
02 - Place cucumbers, carrots, radishes, and red onion in a heatproof container. Pour hot pickling liquid over the vegetables. Allow to cool, then refrigerate for at least 2 hours or overnight for optimal flavor.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil and 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. Submerge peeled eggs in the mixture. Refrigerate for at least 2 hours, or until eggs achieve desired color.
05 - Arrange pickled vegetables, beet-dyed eggs (halved or sliced), and fresh fruits on a large black serving board.
06 - Top the platter with microgreens or edible flowers and sprinkle with flaky sea salt. Serve chilled.

# Expert tips:

01 -
  • It looks impossible to make but takes about an hour of mostly hands-off marinating time.
  • The sharp, tangy pickles and earthy eggs let the fresh fruit shine without competing for attention.
  • People remember the way it looked on the table long after they've finished eating.
02 -
  • Don't taste the brine straight from the pan—it will taste aggressively vinegary until it cools and mellows, so trust the process even when it smells sharp enough to make you squint.
  • Submerge everything under the brine, even the parts you think will be fine poking above—anything exposed to air will brown and lose its vibrancy.
03 -
  • A black serving board or dark slate is essential here—it makes every color pop with an intensity that lighter boards can't match, almost like you've set your food against the night sky.
  • Taste your pickling brine as it cools and adjust the balance of sweet and sour to your preference; some people love it more vinegary, others prefer a gentler sweet-sour dance.
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