Neon Night Pickled Fruits (Printable Version)

Vivid pickled veggies, beet-colored eggs, and fresh fruits combined for a stunning appetizer display.

# What You Need:

→ Pickles

01 - 1 cup mini cucumbers, sliced
02 - 1 cup rainbow carrots, sliced diagonally
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 whole 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 peeled and sliced kiwi
20 - 1 cup peeled and sliced mango
21 - 1 cup dragon fruit, cubed

→ Garnishes

22 - Microgreens or edible flowers
23 - Flaky sea salt

# How To Make:

01 - In a saucepan, combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns. Heat gently until sugar and salt fully dissolve.
02 - Place mini cucumbers, rainbow carrots, radishes, and red onion in a heatproof container. Pour the hot pickling liquid over 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. Cook for 8 to 9 minutes. Transfer eggs to ice water to cool, then peel carefully.
04 - In a jar, combine sliced cooked beet, apple cider vinegar, water, sugar, and salt. Submerge peeled eggs in the mixture. Refrigerate for a minimum of 2 hours until eggs attain desired coloration.
05 - Arrange pickled vegetables, halved or sliced beet-dyed eggs, and fresh fruits artfully on a large black serving board.
06 - Decorate with microgreens or edible flowers and sprinkle flaky sea salt on top. Serve chilled.

# Cooking Tips:

01 -
  • It looks restaurant-worthy but comes together in under an hour—perfect for impressing without the stress.
  • Everything can be made ahead, which means you can actually enjoy your own party instead of panicking in the kitchen.
  • You get to play with color and texture in a way that makes even simple ingredients feel like art.
02 -
  • Don't skip the ice bath for eggs—it's the difference between smooth peeling and frustrating chunks of white coming away with the shell.
  • The beet dye won't work on eggs that are still warm, so patience is your secret weapon here for that deep, saturated color.
03 -
  • Keep everything cold until the moment you arrange it—warm components will wilt the microgreens and make the presentation less stunning.
  • If you're making this more than a few hours ahead, keep the fruits separate and add them just before serving so they don't absorb moisture from the pickled vegetables.
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