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Pickl-It Brine Recommendations

Salt is to brine, like flour is to a well-made bread. Proportions matter, and in both cases, measuring spoons and cups are worthless tools when it comes to measuring dry ingredients. Learn how to make a proper brine for your Pickl-It.

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Happy Birthday Vitamines!

In 1912, a century-ago this year, a concept and a chemical – “vitamine” – was “discovered”.

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Traditional Potato Preparation Reduces Acrylamide

Acrylamide formation during production of French fries is most effectively lowered by lactic acid fermentation of potato rods before deep-frying or baking.

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New Christmas Traditions

We’ve created a number of new holiday food-traditions which harken back to traditions and recipes more common to our ancestors of old, more than modern “traditions”. Take a look at how Pickl-It Cranberry Orange & Apple Relish can be used to create a tasty Pickl-It Cranberry Granola Gems.

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Honey-Gone-Good and Honey-Gone-Bad - Case Studies

Two case studies illustrate the importance of proper storage for your precious raw honey.

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On the Web

Did you know...

  • In 1913, Yale researchers, Thomas Osborne and Lafayette Mendel discovered that butter contained a fat-soluble nutrient soon known as vitamin A.

    —Vitamin A Discovered, 1913

Testimonials...

  • I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
    A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...

    Your book MUST feature the absolute miracle that Pickl-It pickles are.  I
    attribute them to exceptional positive changes not gotten from
    any other fermentation system. 

    Must go.  Checking myself in to a sanitorium for pickle-withdrawal.

    —Patrick J, Indiana

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