Bright, tangy pickles, beet-colored eggs, and fresh fruits arranged on a striking black board.
# What You 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 Make:
01 - Combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns in a saucepan. Heat to a simmer, stirring until sugar and salt dissolve.
02 - Place cucumbers, carrots, radishes, and red onion into a heatproof container. Pour the hot pickling liquid over the vegetables. Allow to cool, then refrigerate for a minimum of 2 hours or overnight for optimal 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 bath immediately, then peel once cooled.
04 - In a jar, combine sliced cooked beet, apple cider vinegar, water, sugar, and salt. Add peeled eggs to the jar and refrigerate for at least 2 hours, or until desired color is achieved.
05 - Arrange pickled vegetables, beet-dyed eggs (halved or sliced), and fresh fruits on a large black serving board.
06 - Top with microgreens or edible flowers and sprinkle with flaky sea salt. Serve chilled.
