Giveaway: Pickle Packer and Pebbles from Masontops

October 5, 2015

pickle packer vert

Over the last couple of years, I’ve gotten more and more interested in small batch fermentation (these dilly beans and last week’s batch of hot sauce are two good examples). Throughout my slow-motion tumble down the lactobacillus rabbit hole, I’ve gathered a useful collection of gear designed to help my little ferments turn out well.

pickle pebbles

Late in the spring, a pair of products I’ve come to use a lot fell into my lap, thanks to the folks at Masontops. They had reached out in the hopes that I’d write about their Chalk Tops (which I did), but also included a Pickle Packer and a set of regular mouth Pickle Pebbles in the package they sent, just so I could see their whole product line.

pickle pebbles open

I use the Pickle Packer nearly every time I make a batch of sauerkraut (which ends up being at least a couple times a month). It allows me to quickly bash the cabbage and salt together and then compress them neatly into a quart or half gallon jar. And the Pickle Pebbles are great for weighing down the veg so that the top doesn’t rise up above the liquid and then dry out, discolor, or mold. They are just simple, useful products.

masontops pickle pebble

On Thursday, the folks at Masontops are launching a Kickstarter campaign for a new product, which I do believe is going to knock the socks off those of you who do a lot of fermentation. I’ll have more about that product on Thursday as well. In the meantime, I’m giving away one of their fermentation sets, which includes both the Pickle Packer and Pebbles. Here’s how to enter.

  1. Leave a comment on this post and tell me what you’re cooking, canning, or fermenting this week.
  2. Comments will close at 11:59 pm eastern time on Saturday, October 10, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, October 11, 2015.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: The Masontops folks send me a collection of their products for photography purposes and are providing the fermentation kit for the winner of this giveaway. They recently become a Food in Jars sponsor. However, all opinions expressed here are my own. 

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344 thoughts on "Giveaway: Pickle Packer and Pebbles from Masontops"

  • I am not going to be spending any time in the kitchen this week, because I’m moving. I’m hoping to get back at it soon, though!

  • This week I’m trying out a recipe for Chai-spiced Italian plum jam. If it turns out as good as it sounds, I have plans to turn it into Christmas gifts.

  • Finally pulled all the green tomatoes off the vine (temps are still in the 70s in Seattle) and am making relish and chutney with them. Thanks for the chance to win!

  • I just made a double batch of braised beef ragu to be split into many meals and stowed in the freezer. I also just popped open my dilly beans and was nearly consumed by regret that green bean season has prettymuch passed now.

  • I’m not doing anything right now. It’s been way too hot except for today when them temps plummeted and it rained. It will be back to 94 by Saturday.

    What I see using this for is a Rumtopf. I have been using a plate and saran wrap to weigh down the fruit under the rum but now I’m thinking of looking at some sort of pebble or crock used for fermentation of sauerkraut.

  • I had to throw out a batch of “fermenties” because it went moldy and ammoniacal. I left it sitting in the brine too long before jarring and packing down. And I had to put my kombucha to sleep because I’m having reflux digestive issues, and the acidity is not good for me right now, even though it’s therapeutic as a general tonic. But it’s always good to clean out and start over. Next? Pureed leek soup with some of my good homemade broth. Some chicken hearts with rice or squash? Couple pork chops braised in the slow cooker or perhaps broiled? And yes, more apple pear sauce depending on what comes from CSA Thursday. Or maybe my daughter and I will make a crumble to celebrate her moving out to her own space.

  • I am fermenting sauerkraut (my first time trying fermenting) and hopefully will finally make the hot pepper jelly I’ve been meaning to make for a week…

  • I’ve done some kosher dills, mixed veggies and some radishes for pickling this week. Trying a little of everything!

  • I bought the prettiest little purple cabbage at the market the other day (purple is my middle daughters favorite color!) with the hopes of trying to make my first batch of sauerkraut!

  • I have two things on the agenda this week: can a batch of your pear lemon honey butter, and start a batch of sauerkraut.

  • It’s been all apples, all the time lately. Pie filling and plain slices in jars. I have a hankering to try something new next, but not sure what.

  • I will hopefully be making another batch of bread and tomato sauce to can with any extra tomatoes I have , and pumpkin and apple pie filling 🙂 also collecting hickory nuts from our property 🙂 love the fall season!!!

  • Got kimchi on the go from last week — would looooove these nifty tools! And I’m bottling marinara sauce later today.

  • Today I’ll be canning tomato soup, using the balance of the tomatoes left from the three bushels we purchased from the farmers market. This weekend we’ll be going to a local orchard to purchase apples for pie filling. If I can anything else this week it’ll be dry beans (pinto, black, and red) as we just used the last of what we had on the shelf for a pot of chili last week.

  • I’m trying to ferment hot peppers — the contents of half of the jars stayed under the brine, the rest did not. Peppers like to float! I tried to use my pie weights to keep things under. I’ll have to try again. And your recipe for fermented hot sauce looks promising.

  • I’ve canned 24 pints of applesauce this week alone! I’ve tried to ferment some sauerkraut before but had no luck. Just tasted salty…

  • Not making anything particularly glamorous this week. Canning 16 pounds of taco meat today and taking an intermediate fermentation class this weekend. I want to try my hand at kombucha soon.

  • I am making 2 kinds of kraut, hotsauce, dilly beans, preserved lemons, honeyed garlic and ginger and salsa…preserving as much of that end of season produce as possible.

  • I am visiting my Nana this week, so I am not canning or fermenting anything. However, when I get home I want to make my first batch of sauerkraut. I wish I had this set already.

  • What well thought out products! This week: a second batch of pizza sauce, sauerkraut, and fermented Hungarian hot peppers (for the pizzas).

  • I have been dying to make fermented hot sauce, and also to put my new set from Fermentools to use! Maybe this weekend…

    That pickle packer would help!!

  • oh, these look very useful! canning up some damson plums this week, as i found them at market on sunday. also, probably another round of marinated peppers.

  • I’ve been trying to duplicate my grandma’s chicken/turkey hash. It’s such a comfort after the huge meal the day before.

  • I’m trying out some new gluten free recipes I’ve wanted to taste! I’ll be working on some sauerkraut and fermented beans so these would come in handy!

  • I’m hoping for late season kohlrabi to make kimchi and then hoping to find a bushel of apples to can sauce. Everything else is pretty much done.

  • Peach tomato chutney (had frozen peaches a few weeks back), and some roasted cherry tomatoes to put in the freezer.

  • I had lots of whole plums in my freezer this week, so they became honey plum sauce. Three and a half pints of perfect jewel-colored sauce! I have kimchi to make later this week, I might have to look into these tools even if I don’t win!

  • Just finished pickling some beets as well as some sliced ginger, and I’ve been wanting to try making my first batch of kimchi.

  • I love the idea of the pebbles! Very smart. This week I’m not fermenting anything, but am working my way through apples: pie filling, sauce, and dehydrating… plus searching for something new to try with them.

  • I have yet to make anything fermented besides my kombucha. I would love to win these! Thanks for always offering such great giveaways!

  • I’ve been canning grape jam, dilly beans and tomato sauce this week. Next up cucamelons! Would love to try the pickle packer and weights. Growing up my Dad and I made large crocks of sauerkraut, but that became too much to handle. Excited to try small batch really soon. On a side note I have a question Marisa–I recently made your Pickled Brussels Sprout Halves recipe and they have a pinkish ting to them. I didn’t use red peppercorns, but could regular black peppercorns release that color?

  • I am cooking Butter Chicken this week. I also want to make morning glory muffins. Kroger has asparagus on sale so I also want to try to pickle some this week since I did not get a chance during the spring.

  • I have tomatoes from my garden that I need to do something with this week, so that’s on the list. I will probably just can up some crushed tomatoes.

  • I’m fermenting cucumber spears with lots and lots of garlic (I was gifted a large bag by a farmer) with dill seed and pink pepper corns.

  • This week I had a lot of apples, so I canned applesauce, apple maple butter, and apple marmalade. I also put into the freezer some spiced apple rings and an applesauce cake. I had never thought of making just one quart of sauerkraut at a time, but that is something worth a look with the pickle packer (with the cabbage ready to pick now).

  • It’s a busy time at work and we’re still working through all the CSA I pickled while the rest of the family was in Europe . . . so all I’ve got fermenting is a single half-pint of peppers. I try a nibble occasionally, but I understand they do best when they’re allowed to mature for a long time.

  • This week I’m going to be canning green tomato salsa, to use up all of the tomatoes that won’t ripen now that the weather has turned cold. I have always wanted to try fermenting, but it usually ends in failure because I don’t have a good way of weighing the contents down, so I would LOVE to try the pickle packer and pebbles!!

  • Just bought apples to make applesauce, spiced apple pie filling, apple brandy and to dehydrate. Lots of apples.

  • I’ve got tomatoes to turn into Chipotle Ketchup. That’s our holiday gift for friends and neighbors this year so we’re making _a lot_ !

  • My current ferments include a rye sour dough, kombucha, hot sauce and 2 buckets of chick feed. Around here everyone gets fermented food.

  • Sauerkraut green tomatoe pickles and anything else I can get to, Fingers crossed, know I would find these VERY useful.

  • We put our peppers to work last night and whipped up a batch of your fermented hot sauce and another batch from a siriacha recipe. So pretty, ones red and the other green.

  • I am not sure what I will canning this week. The farmers market is tomorrow, so I will see what ‘calls’ to me and what is available. Last week it was apples — applesauce. I missed your sauerkraut post, just looked it up and will definitely try it.