Pickl-It Banner
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.

Read more...
Happy Birthday Vitamines!

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

Read more...
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.

Read more...
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.

Read more...
Honey-Gone-Good and Honey-Gone-Bad - Case Studies

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

Read more...

On the Web

Did you know...

  • Sourdough bread requires the help of a yeast, Saccharomyces exiguus, along with lactobacilli, to provide its characteristic texture and flavor.

    —Microbes Give Food Great Flavor!

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

Order Options

Made in NH