Neon Night Pickles Fruits (Printable)

Vibrant pickles, beet-dyed eggs, and fresh fruits arranged for an eye-catching appetizer.

# What You'll Need:

→ Pickles

01 - 1 cup (8.5 oz) mini cucumbers, sliced
02 - 1 cup (8.5 oz) rainbow carrots, sliced diagonally
03 - 1 cup (8.5 oz) radishes, thinly sliced
04 - 1/2 red onion, thinly sliced
05 - 1 cup (8 fl oz) white vinegar
06 - 1 cup (8 fl oz) 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 (8 fl oz) apple cider vinegar
14 - 1 cup (8 fl oz) water
15 - 1 tbsp sugar
16 - 1/2 tsp salt

→ Fruits

17 - 1 cup (5.3 oz) fresh blueberries
18 - 1 cup (5.3 oz) fresh blackberries
19 - 1 cup (5.3 oz) kiwi, peeled and sliced
20 - 1 cup (5.3 oz) mango, peeled and sliced
21 - 1 cup (5.3 oz) dragon fruit, cubed

→ Garnishes

22 - Microgreens or edible flowers
23 - Flaky sea salt

# Directions:

01 - In a saucepan, combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns. Bring to a simmer, stirring until sugar and salt dissolve.
02 - Place cucumbers, rainbow carrots, radishes, and red onion in a heatproof container. Pour the hot pickling brine over the vegetables. Allow to cool, then refrigerate for at least 2 hours or overnight to develop flavor.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Boil for 8 to 9 minutes. Transfer eggs to ice water, then peel once cooled.
04 - In a jar, combine sliced cooked beet, apple cider vinegar, water, sugar, and salt. Add peeled eggs to the jar. Refrigerate for a minimum of 2 hours, or until eggs achieve desired coloration.
05 - Arrange pickled vegetables, beet-dyed eggs (halved or sliced), and fresh fruits on a large black serving board.
06 - Finish with a garnish of microgreens or edible flowers and sprinkle flaky sea salt over the arrangement. Serve chilled.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when you actually invested maybe thirty minutes of active work.
  • Every element can be prepped ahead, which means you're actually relaxed when people arrive instead of sweating in the kitchen.
  • The pickled vegetables taste better the longer they sit, so this is a recipe that rewards you for planning ahead.
  • It works for vegetarians, gluten-free diets, and honestly just about anyone who appreciates food that looks incredible.
02 -
  • Never skip the ice water bath for your eggs, because I once tried to peel warm eggs and the membrane stuck to the white in the most infuriating way, wasting two eggs and my patience.
  • The beets will stain your fingers and possibly your cutting board if you're not careful, so either wear gloves or just embrace looking like you've been doing honest kitchen work.
  • The pickling liquid needs to be actually hot when you pour it over the vegetables, or the pickles stay too crunchy and the flavors never quite develop the way they should.
  • Fresh fruit gets sad and oxidizes if it sits on the board too long, so prep it as close to serving time as you can manage, or toss it with a tiny bit of lemon juice to keep it bright.
03 -
  • Make your pickles and eggs at least the day before serving because the flavors develop overnight in a way that rushing it just doesn't achieve.
  • Keep everything chilled until the exact moment you arrange the platter, because cold vegetables and fruits have better texture and the board will actually stay cool enough to preserve everything through the evening.
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