Partners in brine.

  • 2 glass jars, each one measuring up at a liter (that’s a little over 4 cups—perfect for tucking in the fridge);
  • 2 glass weights to press out air pockets and keep those veggies submerged;
  • 2 specially-designed lids with valves that let gas out without letting air in (see ya, mold); and
  • 2 regular lids for when the fermenting festivities are over.

When it’s pickling time, just add your veggies with a bit of salt and water, drop the weight in and screw the lid on, then let these jars work their magic (you get a front-row seat thanks to that clear glass). Oh, and here’s a little bonus: It’s all coming with a recipe booklet to get those creative juices flowing.