Neon Night Pickled Platter (Printable)

A colorful assortment of pickled vegetables, beet eggs, and fresh fruits on a dramatic black 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

# Method:

01 - Combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns in a saucepan. Heat until sugar and salt fully dissolve, then remove from heat.
02 - Place cucumbers, carrots, radishes, and red onion into a heatproof container. Pour hot pickling liquid over the vegetables. Allow to cool, then refrigerate for a minimum of 2 hours or overnight for enhanced 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 immediately, then peel once cooled.
04 - Combine sliced beet, apple cider vinegar, water, sugar, and salt in a jar. Add peeled eggs and refrigerate for at least 2 hours or until eggs attain desired coloration.
05 - Arrange pickled vegetables, beet-dyed eggs (halved or sliced), and fresh fruits over a large black serving board in an appealing pattern.
06 - Top with microgreens or edible flowers and sprinkle with flaky sea salt. Serve chilled and enjoy.

# Expert Pointers:

01 -
  • It looks like restaurant-quality charcuterie but comes together in under an hour of actual work.
  • Everything can be prepped days ahead, so you're stress-free when guests arrive.
  • The sweet, tangy, fresh flavors work for any season and pair beautifully with wine or sparkling water.
02 -
  • The beet dye needs time to work—rush it and you'll get pale eggs that don't photograph well or taste as interesting.
  • Temperature matters: hot pickling liquid wilts vegetables just enough to soften them while keeping their bite, so don't skip the simmering step.
  • A black board or slate really does change the visual impact—the colors pop in a way they never do on white plates.
03 -
  • If you're short on time, buy pre-cooked beets and skip the boiling step—the visual impact stays the same and you save 20 minutes.
  • A black board or slate makes the difference between pretty and stunning, but even a dark wooden cutting board creates drama if that's what you have.
  • Serve with crusty bread or thin crackers on the side so guests have something to anchor the pickles and eggs to if they want a fuller bite.
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