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Garlic is the #1 Herb

Depending on your purpose and use, cooked garlic is better than crushed for some chemicals, but crushed is better than steamed for others, while steamed might be preferable to macerated garlic…it’s incredibly versatile, which is why herbalists adore garlic, their #1 herb.

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Bitter Turns Off Sweet!

Four years after discovering that lacto-fermented foods turned off sweet-cravings for our youngest, I came across information giving the science behind the “why”.

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Garlic Chemistry 101

For those who like to dig deeper into the chemistry of food, the post provides a brief overview into garlic’s various benefits, whether heated, raw, or fermented. I try to buy at least 20-lbs of garlic each year (this year shipping it in from an Amish farmer using chemical-free methods) so that I have enough to create every version.

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Pepper Nutrition Facts

Peppers are the right food for people seeking a healthy, nutritious diet. Low in calories, high in Vitamins A and C, peppers are also high in a very important mineral – potassium.

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But, what about botulism?

Folks who grew up using modern high-heat canning methods, preserving the garden’s bounty, often ask, “But what about botulism”, when we explain lacto-fermentation.

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Did you know...

  • “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.”

    —Thomas Jefferson

Testimonials...

  • I’ve been talking lacto-fermentation to some of my avid gardening friends and have received rave reviews from those who have visitied your website. Without exception, the FAQ page and your personal story have been described as “amazing”. Your extensive research is extremely helpful and the recipes provided are superb. Just wanted to share with you the kudos you’re receiving from your new fans up here. Thanks for all your work and devotion!

    —Chris, Alaska