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Good traditional food. Made easy!

Creating your own natural, brine-cured pickles, sourdough starters and batters, sauerkraut, kimchi, kefir – and a huge variety of traditional foods! – is fun and easy with Pickl-It!

Combining time-honored small-batch artisan methods with modern technology, Pickl-It easily transforms a wide-variety of your favorite fruits, vegetables – even grain and dairy – into consistently tasty, nutritious “lacto-fermented”, old-fashioned food.

Pickl-It is a system every traditional-food ancestor would have loved – no fuss, no muss!

Creating nutrient-dense, traditional, “pickled” foods is as easy as 1 – 2 – 3:

Pickl-It Photo

Graphic No 1 Fill Pickl-It with fresh, clean, vegetables – sliced, whole or shredded…
Graphic No 2 Add salt-water brine to the vegetables; then top with the Pickl-It Dunk’R, to hold food under the brine…
Graphic No 3 Seal the Pickl-It, add water to the airlock and you’re done!

…creating nutrient-dense, living-food, rich in vitamins, minerals and natural probiotics has never been easier!


Endless possibilities...

Fermented Examples

The Pickl-It lacto-fermentation system, locks out oxygen, preserving the natural flavor and nutrients of garden, farmer-market or CSA-fresh foods…

  • Half and full-sour cucumbers
  • Flavorful spiced beets
  • Kefir
  • Quark
  • Fil Mjolk
  • Piima
  • Viili
  • Raw Yogurt
  • Pearl Onions
  • Garlic Cloves
  • Dilled green beans
  • Traditional antipasto-style mixed-Italian vegetables
  • Chutneys
  • Sourdough starters
  • Variety of refreshing drinks including kefir, fruit and sodas
  • Condiments – aged mustard, ketchup, fish sauce

Pickl-It comes in a variety of sizes and combinations from 3/4-liter to 3-liter (1 gallon). Pick the Pickl-It that is best for you! Half-cup of jalapenos? Use the 3/4-liter to make a rich, flavorful green hot sauce! Two heads of cabbage? Select the 3-liter!


Quality Components...

Pickl-It has been developed and rigorously tested over the past 6-years, meeting the stringent needs of a toxin-free, nutrient-dense, whole-food lifestyle!

Image Tomato & Serrano Salsa

Our youngest, adopted with a wide-range of health issues, including Autism Spectrum Disorder, needed the best possible nutrition, as well as easily digestible foods. Lacto-fermented foods played a very important role.

Eliminating toxins from his diet – replacing all processed foods with made-from-scratch locally-raised foods – as well as using toxin-free cookware and kitchen tools were key to his recovery.

All Pickl-It fermentation system components were selected from companies who feel the same way – that the health and safety of their customers is important.

  • No Lead
  • No BPA
  • No Glaze
  • No Cadmium
  • No Phthalates
  • No DEHA

Information Resources...

Image Red Cabbage The Pickl-It website is loaded with resources for the creation of lacto-fermentation foods!

A few examples include…


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Did you know...

  • A variety of brine pickled cucumber products are made around the world. Oi sobagi and oiji are made in Korea. In Egypt cucumbers are pickled by soaking in brine to produce torshi khiar.

    —Worldwide Pickles

Testimonials...

  • Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!

    —Janice S. - Indiana