Kinto Pickling Jar

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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.