Frequently Asked Questions
Occasionally, smaller cuts of food – shredded carrots, sauerkraut, chopped green beans – poke above the brine. There are any number of solutions, including:
- Place 1 or 2 dill heads under the Dunk’R, spreading them out across the vegetables, holding smaller pieces under the brine
- Whole cinnamon sticks, 2-3 inches in length, work great for shredded beets, adding a nice warm flavor.
- Another beet option is to reserve 1/2 beet, cut into thin-slices, and layer them on top the other beets, holding them under the brine.
- Use your vegetable peeler to shave long carrot segments which can be criss-crossed across the brine top, holding carrots, or other vegetables under the brine.
- Save a few whole green-beans, and criss-cross them over the smaller cuts – another whole-food method to keeping food under the brine!
Top off your criss-cross shaved carrots, sliced beets or dill heads with the Dunk’R, firmly holding them in place.
Did you know...
The Greek, Pliny the Elder, in the first Century B.C. was one of the first in recorded history to mention sauerkraut
I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?