Please check your shipment, immediately upon receipt. Please contact us within 5-days of product receipt, with any problems incurred during shipping. Retaining the original shipping box and photos of damage to the box and contents will help us in processing a damage claim with our carrier.
Use and Care
Please check our FAQ area for details on use and care of Pickl-It including installing the specially-designed Pickl-It airlock into the Pickl-It lid. Occasionally, people have torn the grommet by forcing the airlock into place, rather than gently twisting it. If this should occur, we sell replacement grommets in the “Parts” section of the Product area.
Returns and Exchanges
Returns or exchanges must be communicated to us within 30-days of receipt of Pickl-It products.
Please contact our Customer Service department to receive your return authorization number.
All shipping costs associated with returned merchandise will be the customer’s responsibility unless otherwise verified with a customer representative.
All orders shipped with a free-shipping discount and returned for a refund will be charged the original shipping charges. Our “free-shipping” covers all standard shipping and handling charges to get our product safely from us to you. It does not include expedited shipping, non-standard shipping, return-shipping, customs and/or import/export fees or fees charged by any party other than Pickl-It Old Things New LLC.
Any order canceled after the item(s) already shipped out will be charged for the initial shipping and return shipping charges.
Only unused Pick-It products are accepted for return or exchange.
All returns are subject to a 25% restocking fee.
Returns must include all original components.
All shipping fees – the original, and return shipping – are the customer’s responsibility.
Please contact us for an RMA and we will refund your credit card upon receipt of your returned product.
Did you know...
Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
I purchased two pickl-its from you about a year ago and I just love them!
—Valerie H, California