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Re-creating Grandma's Kosher Dill Pickles

Authentic, barrel-cured dill-pickles, bought at a local butcher-shop, were key to turning off his carb-cravings. At $2.75 per pickle, though, I was motivated to master my the art of creating naturally-cured cucumber pickles!

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Dilled Carrot Recipe

We always have lacto-fermented carrots on hand. They’re wonderful added to a fresh garden salad, or, with the addition of yogurt, touch of honey, and drizzle of orange juice, they’re a new “fast food!”, turned into their very own side-salad!

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Lacto-fermented Garlic Scape

The first major crop of the season, which goes straight from the garden into our Pickl-It, is one of my favorites – the fragrant and spicy garlic scape….

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Turkish-Fig Coconut Oatmeal Granola - Fermented

After doing more research, verifying that baked, granola – a food I thought would be a healthy replacement for the long-ago departed boxed cereals – shouldn’t be included in a healthy nutrient-dense, whole-food lifestyle, my children’s sad faces stared back at me across the breakfast table.

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Japanese Miso Garlic Recipe - Ninniku Miso-Zuke

Garlic and miso are a perfect marriage in this traditional Japanese recipe, given to me by a friend who grew up in Japan. Incredibly easy to make, the most difficult part is having to wait! It needs to “age” (ferment), just like the Pickl-It fermented pepper mash, for at least 3-months, with 1-3 years even better.

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Did you know...

  • Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.

    —Asian Pickles

Testimonials...

  • Wow, this website has enough information, I feel as though I’m taking a college class. Great job, Kathleen.

    —Colleen Geary, Massachusettes