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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...

  • Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.

    —Science of Cooking, Pickles

Testimonials...

  • I am very impressed with your products and your website. The info is cutting edge!

    —Jeanette L., Canada

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