Neon Night Pickles Fruits (Printable)

Brightly colored pickles paired with beet-dyed eggs and fresh fruits arranged on a striking 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 vinegar, water, sugar, salt, mustard seeds, and peppercorns in a saucepan. Heat gently until sugar and salt dissolve, then remove from heat.
02 - Place sliced cucumbers, carrots, radishes, and red onion into 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 development.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 8 to 9 minutes. Transfer eggs to an ice bath, then carefully peel.
04 - In a jar, combine sliced beet, apple cider vinegar, water, sugar, and salt. Add peeled eggs to the mixture and refrigerate for at least 2 hours or until eggs attain the desired coloration.
05 - Arrange pickled vegetables, halved or sliced beet-dyed eggs, and fresh fruits on a large black serving board.
06 - Decorate with microgreens or edible flowers and sprinkle with flaky sea salt. Serve chilled.

# Expert Advice:

01 -
  • It looks like edible art but takes minimal cooking skill, which means you can focus on the fun part—arranging.
  • Everything preps ahead, so you're actually relaxing when guests arrive instead of stress-cooking in the kitchen.
  • The flavors are bright and tangy without being overwhelming, so it works before a meal or as a standalone moment.
02 -
  • Don't skip the ice bath for eggs—it stops the cooking immediately and prevents that gray-green ring around the yolk, which is the difference between pretty and perfect.
  • Taste your pickling brine before you pour it; adjust the sugar and salt balance to your preference, because this is what will live in your vegetables for hours.
  • Slice everything the moment before you plate it if you're worried about the board sitting out, but honestly, a covered arrangement holds beautifully for a few hours in the cold.
03 -
  • Slice your radishes paper-thin with a mandoline if you have one—they pickle faster and their crunch stays longer, and their color stays vibrant instead of fading.
  • Don't discard the pickling liquid after the vegetables are done; it's liquid gold for future uses, a shortcut vinaigrette or base for soups.
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