Our pickled vegetables
Back to the start...
In 1905, Camp's started with pickling vegetables. It was only later that our pickles and mustards were added.
We remain proudly committed to the pure recipes of the past. This means that our products contain no additives, colourings, or flavourings. And this is packed full of flavour!
The Classics
The true classics among pickled vegetables, everyone knows them and has them, whether from Camp's or not, somewhere in the house. We are talking about our silver onions, gherkins, and capers. These are also the ingredients for many classic dishes. Just think of a steak tartare or a Caesar salad, or perhaps a Niçoise salad with your own twist?
Extra fine gherkins
Camp's gherkins are still genuinely pickled in salt. They are then de-salted and washed several times before being placed in vinegar. Our extra fine gherkins are low in sugar and therefore pleasantly sour.
Silver onions
Who doesn't know them? De Camp's pickled silver onions!
Delicious, of course, on a toast with pâté or together with a piece of cheese. So nineties but incredibly tasty.
Capers
Did you know that there are eight types of Barbers?
From thick (the Kapper apples) to the finest and most refined variety: the 'Non Pareilles'.
Camp's naturally aims for the best and is one of the only ones in the market to offer 100% genuine Non Parelles.
Capers are unopened flower buds that are preserved in salt. It is a very labour-intensive task to harvest the capers, and we have to rush every year to reserve the best harvest for ourselves! The professional chef is already convinced of our capers! A wonderful combo with skate wings. Also delicious in salads, pasta dishes, North African or Oriental cuisine.
Top product!
Sweet and sour pickled gherkins
Albert is the grandson of founder Louis Van Camp. He is a big fan of the classic of classics among pickled vegetables: thick, crunchy sweet and sour gherkins!
Tasty in fresh summer salads, on a roll or just like that, as a snack on the sofa!
We relaunched his recipe, but cut the thick gherkins into easy snackable pieces so they would fit into the new jars.
Classic or special?
At Camp's, we are constantly on the lookout for new products. After a competition where everyone could submit recipes, we expanded our range with a few specials.
The Specials
For the specials, each recipe has its own inventor! We have Ellen's spicy pickled peppers and Ben's sweet and sour pickled carrots. These are perfect as a snack or for the aperitif table! Just open the jar and enjoy!
Finally, we also have our sweet and sour pickled red cabbage. This recipe actually comes from our ‘bonbonne’ Irene. For her 100th birthday, we decided to make this for all her friends in the care home. It was so well received that we were given permission to officially include it in production. Delicious on salads, with the BBQ, with raclette, and with its beautiful colour, a delightful side dish!
Sweet and sour pickled carrots
Ben, today the driving force behind Camp's, also created his own recipe for pickled vegetables. He chose Belgian carrots, drenched in a sweet and sour dressing. They remain pleasantly crunchy and add a nice fresh touch during an aperitif moment or delicious in your salad.
Sweet and sour pickled red cabbage
‘Our Grandma’ Irène was known for her delicious Red Cabbage in Vinegar. After persistent urging from her many fans and as a tribute to Irène, we are now making it according to her recipe!
Can be used cold (just like all other Camp's Classics) to finish off a salad or as a delicious and visually delightful side dish!
Irène ‘Bobonne’ Morjean was born on 14 September 1913 in France. She grew up in Belgium where she lived to be over a hundred years old! Her secret to a long and healthy life?
Vegetables, vegetables, and more vegetables. She had a passion for pickling vegetables in vinegar. The Red Cabbage was her favourite recipe. More than a hundred years after her birth, we still follow her recipe with great pride. It is strictly secret!
