| Replacement Parts |
While we’ve chosen heavy-duty, long-wearing components for Pickl-It, accidents, wear ‘n tear happen! So that you won’t lose your investment in your Pickl-It fermentation system, we offer component replacements. If you need a new lid or jar, please contact us directly. ALL replacement items are available to Pickl-It customers ONLY. |
| Mini Airlock | |
![]() Product Details | 50% smaller than our full-size airlock Sorry, this product is temporarily out of Stock. Check back later! |
| Replacement Airlock Grommet | |
![]() Product Details | This is designed to replace the airlock grommet located on the Pickl-It lid which may tear if the airlock is not gently inserted, using a “screw-in” or twisting motion. Lubricating the airlock tip and the grommet, with a few drops of warm water, helps. Simply pop out the torn grommet, and “pop” the replacement in place. The lid’s glass slips into the groove, in the center of the grommet. AVAILABLE FREE-of-charge ONLY TO PICKL-IT CUSTOMERS – Please contact us via email and make arrangements to send us your torn grommet. In return, we’ll mail a replacement. |
| Airlock Replacement | |||||
![]() Product Details | This is the same high-quality barrel-style airlock which comes with every Pickl-It lacto-fermentation system.
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| Pickl-It Dunk'R | |||||
![]() Product Details | The Pickl-It Dunk’R is ideal for holding fermented foods under the brine, during fermentation and refrigeration.
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| Pickl-It Plug'R - 3-pack | |||||
![]() Product Details | The Plug’R easily converts your Pickl-It container into an ideal and convenient refrigerated storage container for your lacto-fermented foods.
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| Replacement Lid Seals - Package of 6 | |||||||||
![]() Product Details | All-natural food-grade, BPA-free Italian replacement lid seals are dishwasher safe, and specially designed to replace Pickl-It lid seals.
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Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
—Nepal Gundruk
Testimonials...
I finally got brave enough to check the Pickl-It carrots. They were fine! They smell and taste really similar to the ones we used to by from Caldwells! Amazing. Thank you!
—Anna









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