Quick Pickled Vegetables


Thank goodness for my friends. Really and truly, I get so much inspiration for my blog Marcella Rose’s from the fantastic meals and moments I spend with my girlfriends. It’s been hard for me since I moved away from New York and the strong group of fabulous women that I was lucky enough to call my friends.

The older I get the harder, it is to find true friends. I am a bit of a quirky girl so for me that instant shock of connection when I meet, as Anne of Green Gables would say a, “Bosom Buddy” or a “Kindred Spirit”, is a rare thing. I have been on the search since I arrived in Southern Oregon and then it happened. I found her, a girl with style, class, and she can cook too! It’s like magic to find someone who is not only hilarious, but also has similar interests.

My new friend and I recently had dinner together and it was fantastic! She made spiced chicken on the bone, seared and then baked on top of cinnamon rice with loads of fresh chopped herbs, a stunning raw beet salad with fresh cracked walnuts, and baby spring greens; it was live heaven. Just what you are craving on these cold winter evenings; all spicy, hearty, and warm, full of root vegetables and baby greens, grown in warm greenhouses through the long winter months.

To start, she had laid out some stunning cheeses and some quick pickled carrots. I love setting my table in the summer months with quick-pickled veggies for a fresh crunchy addition to picnics and barbeques alike but had never thought about quick-pickling root veggies in the winter months. It’s genius!

So I am sharing this wonderful dish to feature before dinner or on the side.   Either way it’s sure to spice things up this winter and give you some thoughts and dreams of the spring time to come.





You will need:

  • Tri colored carrots
  • Cauliflower
  • Bunch of fresh dill
  • 1 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 cloves crushed garlic
  • 2 tablespoons mustard Seeds


How to:

  • Add Water, dill, sugar, salt, mustard seeds, garlic and bring to a boil
  • Stir, while boiling, until sugar and salt are completely dissolved
  • Slice carrots lengthwise, leaving a bit of stem for color, and place in shallow bowl
  • Place cauliflower in a jar
  • Carefully pour hot herb and water mixture over carrots and fill up the jar holding the cauliflower
  • Serve with small forks




Pickling; it isn’t just for cucumbers.

Marcella Rose





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Marcella Rose began cooking early, learning from her self-taught mom who prepared brilliant meals nightly. At thirteen, cooking on a Ranch, she learned how to get creative in the kitchen. With an eye for the beautiful, a growing palate, and keen organizing skills she soon began hosting parties and catering events. Moving to New York she was graced to have worked with some of the best interior designers in the city. Taking these skills to the Internet with Marcella Rose’s she shares her passion and innovation hoping to inspire the modern woman.

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  1. First of all, those carrots are gorgeous! Will I look silly if I admit I never really knew there were other colors of carrots besides orange? At any rate, this is so helpful! I definitely will try this!

    • Madison, I love all the rare colors of vegetables don’t you? They can normally be found at your farmers market or at upscale grocery stores or whole foods. They certainly make a table bright!

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