Neon Night Pickled Platter (Printable)

Vivid pickled veggies, beet-dyed eggs, and fresh fruits combined for a colorful appetizer board.

# 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

# How-To Steps:

01 - Combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns in a saucepan. Bring to a simmer, stirring until sugar and salt fully dissolve.
02 - Place sliced mini cucumbers, rainbow carrots, radishes, and red onion in a heatproof container. Pour the hot pickling liquid over the vegetables. Allow to cool, then refrigerate for at least 2 hours or overnight for maximum flavor.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 8 to 9 minutes to achieve hard-boiled texture. Transfer eggs to ice water immediately, then peel once cooled.
04 - In a jar, combine sliced cooked beet, apple cider vinegar, water, sugar, and salt. Submerge peeled eggs in the brine. Refrigerate for at least 2 hours, or until eggs achieve the desired level of color.
05 - Arrange the pickled vegetables, beet-dyed eggs (halved or sliced), and fresh fruits artistically on a large black serving board.
06 - Decorate with 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 really just needed 30 minutes of actual work and a little patience for marinating.
  • Every element tastes like it was made with intention, but the whole thing comes together on a board—no fussy plating required.
  • It's naturally vegetarian, gluten-free, and impressive enough that people will ask for the recipe before they even taste it.
02 -
  • The vegetables will continue to absorb brine even after the first 2 hours, becoming more intensely flavored and slightly softer—taste at different intervals to find your preferred point.
  • If your eggs aren't turning the color you want after 2 hours, don't add more beet slices; increase the vinegar concentration instead or just wait longer.
  • Arrange the board no more than 30 minutes before serving, or the fresh fruit juices will start running and muddying the black board.
03 -
  • Keep a slotted spoon nearby when serving so people can grab pickles and their brining liquid together—the liquid is where most of the flavor lives.
  • If you're making this hours ahead, cover the board loosely with plastic wrap and store it in the coldest part of your fridge to prevent any wilting.
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