Frequently Asked Questions
Vintage wire-bail jars were popular for decades, used for hot water-bath home-canning, preserving foods. Today, they’re highly collectible, but impractical for home-canning, many of them containing lead or coated with a lead-glaze.
The Pickl-It is an updated wire-bail system – 100% lead-free – ideal for lacto-fermentation, a traditional food preservation.
“It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Sally Fallon & Mary Enig, Weston A. Price Foundation
The Pickl-It wire-bail fermentation system has a tight-fitting lid, ideal for creating anaerobic conditions, locking out oxygen and locking in nutrition. Any excess oxygen is pushed out through the Pickl-It airlock, a time-honored fermentation tool, proven reliable by beer and wine-makers who use the same methods and techniques.
We’ve loaded this Pickl-It website with helpful FAQs, recipes, tips and ideas, all with the goal of making lacto-fermenting as easy and tasty as possible! When you’re ready to use your Pickl-It, be sure to check out the “Getting Started” section, located in the upper-right column. And here are a few other, quick, helpful pointers….
Helpful Safe Handling Instructions
- Wash all parts before using.
- Always attach the white seal to the underside of the Pickl-It lid.
- When you’re finished with the airlock, gently remove with a light twisting motion; making sure to take the airlock apart, hand-washing each piece in warm, mildly-soapy water, allowing to air dry unassembled.
- Be sure the airlock is completely dry before reassembling and storing between uses.
- Remove the wire-bail assembly from the Pickl-It container and lid, before placing them in the dishwasher. Follow instructions here.
- Handle the glass carefully; while it is of a high-quality, hitting the rounded corners of the jars on hard surfaces such as granite, or against other jars may result in breakage. We do not sell lids or jars separate from each other.
- Remove the seal from the underside of the Pickl-It lid, washing in warm, mildly-soapy water, allowing to air dry between uses.
- Make sure your vegetables stay under the brine.
- Removing excess oxygen from shredded and sliced vegetables, helps the lactic-acid bacteria to be more efficient; see tips on how the Dunk’R can help.
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
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