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! If you’re washing your Pickl-It container in the dishwasher, please detach the Pickl-It lid, as well as, the two-part wire-bail system, using these FAQ instructions
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...
Nukamiso-zuke: vegetables fermented in rice bran, salt and water in Japan (Campbell Platt, 1987)
We managed to let our Pickl-It pepper mash go for 1 year & 8 days but we were frothing at the mouth & had to dive in. The earth moooooved at first bite! The taste buds exploded into exuberant happy dances. Our senses reeled with gustatory joys. Now, it is pepper mash on EVERYTHING . Yuuuum!!!!!!!!!! TikiBlu has just SWOONED!!!
—TikiBlu H. - Washington