Frequently Asked Questions
The Pickl-It airlock is designed to be inserted into the red grommet, crafted into the glass Pickl-It lid.
- Insert the airlock from the top, down.
- Use a gentle, clockwise or counterclockwise twisting motion with “gentle, downward pressure”
- Press two fingers of one hand, on the underside of the grommet, giving support
- Use the 2nd hand to twist the airlock with a gentle, downward pressure.
- The airlock is correctly inserted when the air-ports on the bottom-tip clear the underside of the grommet.
It is not necessary to position the airlock any lower than shown in the photo. If the airports are lower, brine might be drawn up into the airlock, and out the top of the Pickl-It, resulting overflow.
When removing the airlock, place two fingers on either side of grommet’s top, and once again, gently twist, using a pulling motion. (see photo)
The airlock and grommet were created for a tight air seal.
If the fit seems too tight, a few drops of water on the airlock tip, as well as the lid’s grommet, are sufficient lubrication.
Do NOT lubricate the grommet or airlock with any fat or oil.
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
I have used the Pickle-It jars for a while now and they are wonderful! The fermentation is very predictable and clean, no batches go bad or wrong. Anybody who ferments food at home knows that sometimes a batch can go bad without any particular reason. The Pickle-It jars seem to eliminate that eventuality completely. Thank you for developing this wonderful product!
—Dr. Natasha Campbell, GAPS DIET