Camp Bok Recipes: Pick, A Peck of Pickled Vegetables

Erica SmithBlog Tower Garden, Education, FoodLeave a Comment

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

Servings 6


  • quart jar with lid


  • 2 tbsp kosher salt
  • 1 tbsp white or brown sugar
  • 1 tsp peppercorns
  • 1 bay leaf
  • 2 cloves crushed garlic
  • 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


  • 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
  • Add 2 cloves of crushed garlic, 1/8 tsp. red pepper flakes, fresh herbs.
  • Pack the container with chopped fresh vegetables of your choice.
  • 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.

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