Frequently Asked Questions
For expanded details of each, see Pickl-It Components Quick Reference Guide
Install Lid Seal – If your white, all-natural (replaceable) rubber gasket (F) is NOT installed on the underside of the cover (B), please attach it.
The gasket/seal is dishwasher safe and may be removed for washing, but must be attached to the lid for proper Pickl-It functioning.
To keep the wire-bail looking shiny & new, be sure to remove it before placing it in your dishwasher. Refer to Removal Instructions
Install Pickl-It Glass Lid – Next, attach the Pickl-It glass lid (B) to the Pickl-It jar (A). If your Pickl-It arrived with the lid attached, go to Step #4.
Attaching your lid, one “loop” at a time is easiest. Simply slide one of the lid “loops” onto the jar “hook”. “Pinch” the unattached, second “loop”, and slide it onto the remaining jar hook.
Your Pickl-It lid is detachable! Please detach the Pickl-It lid, as well as, the two-part wire-bail system, using these FAQ instructions before placing in dishwasher.
Detailed Instructions are Located in the FAQ section
- Insert the airlock into the grommet with a gentle, rotating motion
- Insert the airlock from the top of the lid, down
- The photo shows proper insertion: the airlock’s air-ports, located on the bottom airlock tip, are clearly visible, extending just below the border of the grommet
- Do not force the airlock airports lower than the photo, as brine may be drawn up into the airlock
- Use the opposite gentle twisting motion to remove the airlock – do not pull it straight out or you could end up ripping or removing the grommet
- Do not fill the airlock with water until the Pickl-It is loaded with food and the Pickl-It cover is latched
|You’re ready to load your Pickl-It with food!|
|Congratulations! You’ve covered your vegetables in brine, latched the wire-bail lid to the *Pickl-It container, and filled the airlock with water to the fill-line. You are now lacto-fermenting food!*|
Move your Pickl-It container to a dark corner because UV light will destroy lactic-acid bacteria.
Cover your Pickl-It with a Pickl-It cover, or with one of your own towels.
Do not cover the airlock with a towel, but instead, simply wrap a kitchen towel around the glass container, to block all light.
Did you know...
Traditional fermented soy sauce is made from a mixture of soy beans and rice, fermented by a variety of bacteria and fungi. These include: Lactobacillus delbrueckii, Aspergillus oryzae, Aspergillus soyae, and Saccharomyces rouxii.
—Use ONLY Traditionally Fermented Soy Sauce
Brilliant. Easy to use. Beautiful design. Just brilliant….
—Tom C. - Texas