Camp Bok Recipes: Pick, A Peck of Pickled Vegetables

Summer is a great time to enjoy a bounty of fresh veggies! To preserve this freshness and add a little zip to your sandwiches, salads, and cheese boards use this recipe to create a quick pickle.

While cucumbers are the first vegetable that comes to mind when you think of pickled vegetables, a variety of crunchy vegetables taste great.

Chunks of fresh cauliflower are a great addition to the pickle jar and a key ingredient in the Italian version of Giardiniera, a pickled condiment that is often used on pasta!

Okra is a southern staple and is a prolific summer crop. You can pick up baskets of okra now at the farmer’s market.

Zucchini is also growing in abundance in most home gardens and makes a great addition.

The addition of fresh herbs adds plenty of deep, earthy flavors and provides the opportunity to customize the recipe.

Pickled Vegetables

  • 2 tbsp kosher salt
  • 1 tbsp white or brown sugar
  • 1 tsp peppercorns
  • 1 bay leaf
  • 2 cloves crushed garlic
  • ⅙ tsp red pepper flakes
  • 5-6 sprigs fresh herbs (dill, mint, basil, oregano, thyme, rosemary)
  • 1 cup white distilled vinegar
  • 2-3 cups sliced fresh vegetables (peppers, cauliflower, cucumbers, cherry tomatoes (whole), carrots, zucchinis, pearl onions, okra, squash)
  1. Open quart container and put in 2 tbsp. of kosher salt, 1 tbsp. of sugar of your choice, 1 tsp. peppercorns and 1 bay leaf
  2. Add 2 cloves of crushed garlic, 1/8 tsp. red pepper flakes, fresh herbs.
  3. Pack the container with chopped fresh vegetables of your choice.
  4. Add the vinegar. Top off with remaining water. Place the lid on securly. Turn the container back and forth several times to mix together. Label and put in refrigerator for 3-4 days.