Japanese chefs use glass pickling jars, like this one from Kinto, to pickle vegetables. Here’s how it works: Add your vegetables of choice to the jar and pour pickling liquid over them so it just covers the ingredients. (The vegetables will release moisture as they brine, so you won’t want to overfill.) Place the included knobbed weight on the vegetables to keep them fully submerged, which ensures they soak up that potent pickling liquid. This method also helps expel water content (to quicken pickling times) and remove oxygen exposure, which makes the veggies stay fresher for longer. We like that the weighted top makes it easy to spoon out your pickles—no more wrestling open those tight, salt-crusted Mason jars. These portioned jars fit anywhere in your fridge without having to rearrange a shelf to make room. Bonus: The slightly-frosted glass material lets colorful pickled veggies pop on table settings. All of Kinto’s jars are one of a kind due to their intensive glassware manufacturing process. Net Weight: 2.2 poundsDimensions: 5 inches x 4 inchesCapacity: 21 ouncesMaterials: GlassPlace of Origin: JapanCare: Dishwasher-safe. Do not use in a microwave. Glassware is susceptible to breakage with extreme temperature changes; do not pour cold liquids into a hot glass. Do not pour boiling water into the jar. If any odors or cloudiness in the glass appear, hand-wash with a neutral detergent or white vinegar.How to Use: Put your favorite vegetables to pickle—like thin-sliced cucumbers, turnips, bias-sliced carrots, radishes, onions and jalapeños—in the jar and cover with pickling liquid. Add the pickles to sandwiches, pizza, spring rolls, bánh mì, charcuterie boards, burgers and more; they’ll keep in your fridge for up to a few weeks. We especially like making a quick cabbage slaw to pair with fried chicken sandwiches.
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