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Getting Started With Pickl-It!

Image Brine Grape LeafWe've constructed a tutorial, selecting articles from our FAQ area.  

These are just a glimpse of the many helpful tips provided throughout Pickl-It to help you select the sizes you need, along with understanding the different parts.  

If you can't find the information you're looking for, please contact us at inquiry@pickl-it.com or phone us at (603) 722-0189 (USA, EST).

Helpful step-by-step links to get you started:

  1. Select your Pickl-It - Size and capacity comparisons
  2. Pickl-It Assembly - easy! Step-by-step instructions
  3. Filling Pickl-It with Food - Basic minimum & maximum guidelines
  4. Dunk'R Function - useful as a food "weight" and pressing out oxygen
  5. Create Brine - we recommend weighing, not measuring salt
  6. Airlocks - a few handy tips on filling
  7. Cover Your Pickl-It - block out UV light which neutralizes beneficial bacteria

 


Now Available! Caldwell's Starter Culture

 

In a perfect world, there's no need to add a starter-culture when creating lacto-fermented organic or biodynamic vegetables in the Pickl-It hermetic (airtight) system.  

But we live in an increasingly imperfect world.  For the past year, we have experimented with Caldwell's Starter Culture, discovering numerous advantages....

 

Read more...
Social Bookmarking

We really appreciate our friends and loyal customers who are enthusiastically spreading the word about Pickl-It. To make it easier to tell others, we have improved the “social sharing / bookmarking” features on the Pickl-It site.

Read more...
New Himalayan Pink Salt! Special "Super Fine Brine-Grind" for Your Pickl-It!

Our exclusive 84-mineral food-grade, Gourmet Himalayan Pink Salt is now available in a super-fine “Super Fine Brine Grind”, perfect for creating cold-water brines. A few quick stirs of the water, and this near-powder grind dissolves almost instantly, distributed evenly throughout the brine.

Read more...
New 2, 4 and 5-Liter Pickl-It and Mini-Airlocks!

The Pickl-It line is expanding!

Image 5-Liter Three New Sizes of Pickl-It Containers!

  • 4-Liter – Second-largest Pickl-It, for large-batch lacto-fermentation of sauerkraut, pickling-cukes and popular beverages like water-kefir, coconut-kefir, ginger-beer and the ever-popular “more!” Also handy for brining brisket for saltpeter-free corned beef. May or may not fit most refrigerators. Decant to smaller Pickl-It like the 1-Liter for convenient refrigerated-storage.
  • 5-Liter – Pictured in the photo, loaded with 3-5-inch pickling cukes, this is 1-liter larger than the 4-Liter, perfect for large families or creating favorite large-batches of reliable long-term storage foods such as kraut, pickling-cukes, and kimchi. Also great for brining meat! Will not fit most refrigerators. Decant to smaller Pickl-It like the 1-Liter for convenient refrigerated-storage.

Red Dot Divider

Image Mini Airlock Mini-Airlocks for Refrigerated Storage! (What is an airlock?)

  • 50% smaller than our full-size airlock
  • Two-part construction
  • Easy-to-clean
  • Included with all 3/4-Liter, 1-Liter, Condiment Duo, and Condiment Trio
  • Ideal for refrigerator-storage of foods that require long-term “curing” and are active producers of carbon dioxide, such as kraut, pickled-cukes, kimchi, and pepper mashes
  • Fits all Pickl-It lids
  • Not intended for use on 3-Liter, 4-Liter, or 5-Liter larger for initial fermentation; may be used for secondary-fermentation on these sizes, or long-term storage

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Did you know...

  • Traditional fermented soy sauce is made from a mixture of soy beans and rice, fermented by a variety of bacteria and fungi. These include: Lactobacillus delbrueckii, Aspergillus oryzae, Aspergillus soyae, and Saccharomyces rouxii.

    —Use ONLY Traditionally Fermented Soy Sauce

Testimonials...

  • You know you talk about fermenting too much when…

    Your three-year-old is observed pushing his bath toys under the water while saying, “You must go under the brine to ferment. Then I will have sauerkraut toys.”

    —- Holly G., Ohio

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