Neon Night Pickled Board (Printer-friendly)

Bright pickled veggies, beet-colored eggs, and fresh fruits arranged beautifully on a black serving 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 (8 fl oz)
06 - 1 cup water (8 fl oz)
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 (8 fl oz)
14 - 1 cup water (8 fl oz)
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

# Directions:

01 - In a saucepan, combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns. Heat gently until sugar and salt dissolve and mixture simmers.
02 - Place sliced cucumbers, rainbow carrots, radishes, and red onion in a heatproof container. Pour the hot pickling liquid over vegetables. Allow to cool, then refrigerate for a minimum of 2 hours or preferably overnight.
03 - Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Simmer for 8 to 9 minutes. Transfer eggs to an ice bath to cool, then peel carefully.
04 - In a jar, combine sliced cooked beet, apple cider vinegar, water, sugar, and salt. Add peeled eggs to the mixture. Refrigerate for at least 2 hours until eggs develop a vibrant color.
05 - Arrange pickled vegetables, beet-dyed eggs (halved or sliced), and fresh fruits artfully on a large black serving board.
06 - Finish with microgreens or edible flowers and a light sprinkle of flaky sea salt. Serve chilled for optimal flavor.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really most of the work happens in the fridge.
  • The pickled vegetables stay crisp and tangy for days, so you can make it ahead without stress.
  • Beet-dyed eggs are a conversation starter that somehow taste even better than they look.
  • Naturally vegetarian and gluten-free without feeling like a compromise.
02 -
  • If you make this more than a few hours before serving, the beet color can bleed slightly onto the eggs—it still looks beautiful, but expect it rather than fighting it.
  • The pickled vegetables will keep for over a week in the fridge, so don't stress about prep timing; you can make them days ahead.
  • Fresh fruit oxidizes, so slice it as close to serving time as you can manage, or toss it lightly with a tiny squeeze of lemon juice to preserve color and brightness.
03 -
  • If you want the pickled vegetables to stay extra crisp, keep them in the brine in the fridge and transfer them to the board only right before serving.
  • The beet-dyed eggs develop deeper color if you slice a beet into thin rounds and layer them with the eggs, rather than just dropping them in whole.
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