How to Make a Rainbow Pickle Platter: Colorful, Crunchy, and Gut-Friendly Goodness
Ready to wow your dinner table (or your snack-loving kids) with something truly magical? A rainbow pickle platter is a crunchy mom’s dream - bright, zesty, full of probiotics, and practically a color therapy session in a jar. Bonus: It doubles as a gorgeous side dish and a nutrient-packed fridge snack.
Your Rainbow Lineup
Pick your faves or go full-spectrum. Here’s a starter guide:
Red:
- Radishes (sliced or halved)
- Red onions (thin rings - turns hot pink in brine)
- Beets (peeled and cut into matchsticks or coins)
Orange:
- Carrot sticks
- Orange cauliflower
- Sweet mini bell peppers, sliced
Yellow:
- Golden beets
- Banana peppers
- Turmeric brine cauliflower
Green:
- Cucumber spears or slices
- Green beans
- Zucchini coins
Blue-Purple:
- Purple cauliflower
- Red cabbage (it pickles into vibrant fuchsia)
- Purple carrots
Simple Brine Base (Make a Big Batch)
- 4 cups water
- 2 cups vinegar (white, apple cider, or mix)
- 2 tablespoons sea salt
- 2 tablespoons cane sugar (optional)
- Spices: garlic, mustard seeds, peppercorns, dill, coriander, turmeric, ginger - customize by veggie!
The Quick Pickle Process
- Wash and prep your veggies into bite-size shapes (or thin slices for layering).
- Pack each veggie into a clean jar with matching spices - radishes love coriander, beets love clove, cukes love dill.
- Heat your brine just until salt and sugar dissolve. Pour over veggies until submerged.
- Let cool, seal, and refrigerate. Most are ready within 1–3 days.
Assembly Tips
- Layer your veggies on a wooden board or platter from red to purple - go full rainbow!
- Add small bowls of hummus, nut cheese, or probiotic-rich yogurt dip for balance
- Garnish with fresh herbs or edible flowers (fancy but easy)
Why This Platter Slaps
It’s kid-friendly, lunchbox-ready, picnic-perfect, and 100% crunchy mom approved. No dyes. No junk. Just living color and tangy joy in every bite.
