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masontops Pickle Pipe Silicone Waterless Airlock Lids for Mason Jar Fermentation, Wide Mouth, 4 Piece
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- One-piece silicone waterless airlock eliminates risk of mold without any daily maintenance
- 4 pickle pipes included (red, teal, purple, blue) which work with any wide mouth mason jar
- Bpa-free, food-grade silicone is dishwasher safe and reusable for many years
- No need to burp jars, maintain water levels or keep track of complicated airlock systems
- Just screw onto any wide mouth jar, and the Pickle Pipe will do the rest. A "set and forget" system
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Fermented foods are among the healthiest things we can eat… and with the Pickle Pipe, they are some of the easiest to make right at home. Start making your own sauerkraut, real pickles, kimchi (and more!) easily and effectively – without the hassles and costs of traditional methods.
From the Manufacturer
Fermented foods like sauerkraut, pickles, and kimchi are loaded with probiotics and incredibly healthy for you. Make them in small batch Mason jars to try out new recipes, and be efficient with your ingredients. The Pickle Pipe is the easiest way to start making your own fermented foods today.
As food ferments, it releases carbon dioxide in your jar. If not properly vented, your jar can actually explode! However, opening your jar will expose your ferment to mold-causing oxygen and other contaminants. The Pickle Pipe vents gas as needed, without letting anything in to spoil your food.
The patent-pending one-way valve automatically regulates the pressure in your jar. There is no maintenance or monitoring required, unlike traditional water-based airlocks.
It's just one piece. Screw it on with any standard Mason jar band, and that's it. Say goodbye to complicated multi-piece airlocks.
The low-profile design lets you ferment in tight spaces. Pop your Pipes in the dishwasher to clean, or hand wash in seconds. There’s nothing easier.
The Pickle Pipe is part of the Masontops family of fermentation products. Pickle Pebble glass fermentation weights, and the Pickle Packer vegetable tamper complete the fermentation dream team.
Describe your product in 3 words.
Easy to use.
How did you come up with the idea for this product?
We are fermenters. We experienced first-hand the inconvenience of burping jars every day or maintaining water levels in 3-piece airlocks. We knew exactly the problem we were trying to solve.
What makes your product special?
Without the Pickle Pipe there is no way to ferment vegetables at home without checking in on them every day. This product makes home fermentation more accessible and enjoyable.
What has been the best part of your startup experience?
Meeting our customers before they were customers. Usually companies launch a product, then meet their customers. We had a unique opportunity to build a community and respond to their needs beforehand.
Top customer reviews
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Your fermented foods need good bacteria to convert fresh food into a preserved food that has additional health benefits. Your fermented foods are living foods that introduce good bacteria to the gut.
We have used our Pickle Pipes to have a pickle party. Our friends were able to see how simple fermenting can be. Sauerkraut was our introduction to these new pickle people. Most were nervous about eating sauerkraut because they were only familiar with the stuff from a can. Cabbage and sauerkraut should never come from a can! Fresh sauerkraut takes a few days and leaves the cabbage crunchy and a nice tang on the tongue. Fresh sauerkraut is not a metallic, rotting pile of super soft slop. In 3 to 4 days sauerkraut can be a great addition to all meals at your table. Season as you like! Ginger? Sure! Turmeric? Sure! Garlic? Yes! Peppers and chiles? Absolutely! Add what you like.
If you aren't familiar with pickling try the book Fermented Vegetables. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes This excellent guide will get you started. It is fun and in-depth but not only for advanced pickling folks.
Get a few friends together to have fun. Follow the recipe for sauerkraut and enjoy the many hands making light work. One suggestion is to store your new jars fitted with a Pickle Pipe in a tray or baking dish. Glass or plastic trays are preferred here. Sometimes a jar of fermented food really takes off and creates a lot of foamy water which escapes from the top, containing this overflow is better than cleaning up everything below the jar! In time you will learn how much to pack in a jar and when to say ENOUGH! Don't be upset by overflows, they happen, just be prepared that they may happen. And while you are learning how much to pack in a single jar don't let Hercules, Atlas or Thor pack the jar for you. Let him slice the cabbage and measure the salt.
One last hint: foods like jalapenos will likely get HOTTER during the fermentation. We had a number for spicy food addicts tell us that jalapenos were kid stuff and were not hot like they were years ago. While that may be the case when fresh from the garden, our jars of jalapenos made grown men cry. Seriously! They cried! And they went back for more. Pierce whole jalapenos to get the brine inside the chile otherwise they can mold on the inside. A few good slices from a sharp knife or a pierce from a fork did the trick. Sit back and smile!
We think the Pickle Pipe is the perfect addition to eating good foods and making them simply at home.
If you have questions, just comment and I will pop back and try to answer any queries. If you find my review helpful, please vote YES!
Edited: My photo shows 3 jars of food recently started to ferment. The lemons are for rice, chicken, fish and dressings. The peppers are for making hot sauce. The cabbage jar is to make sauerkraut. Because cabbage can ferment so quickly you will notice the top is bulging. The valve allows pressure to release without human assistance. To see foam on top can be normal. Don't worry if you see this.