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Creamed Honey Recipe

My great-grandmother regularly spread creamed honey on her morning toast. Beekeeper’s, for thousands of years, considered creamed honey to be the preferred storage method for the year’s honey harvest. Learn how to make your own using a Pickl-It!

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Not Just Any Honey Will Do

Choose your honey carefully.

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Honey-Gone-Good and Honey-Gone-Bad - Case Studies

Two case studies illustrate the importance of proper storage for your precious raw honey.

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Honey Storage Tips

Leave it to we moderns and our plastics. Some research has shown that honey stored in low-density polyethylene can lose moisture, resulting in crystallization. (Assil, H.I. et al. 1991. Crystal Control in Processed Liquid Honey. Journal of Food Science 56(4):1034.)

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Choose Local Honey

The most important ingredient in your creamed honey, is going to be a high-quality honey harvested within 25-miles of your home. It’s easiest to first interview local beekeepers over the phone, asking a few key questions…..

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Did you know...

  • Ancient civilizations used the brine (Latin: salsilago; Spanish: muria) from salt-evaporating ponds, for creating fermented foods. Egyptians pickled fish, while Greeks and Romans pickled olives, cheese and meat. Greek & Romans Antiquities

    —Salt Pond Brine

Testimonials...

  • I was intrigued by  the whey-method although I kept thinking, "This really can't work.  It sounds like a bad idea."  I had my undergrad class check out whey-ferment vs no-whey, using the German crocks. Wow. I should have listened to my original thinking.  Bad idea! Don't use whey! Not only is it low-count, but the flavor is awful and the texture even worse!  Love your Pickl-It! Great tool for teaching!

    —Gary, University Microbiology Professor