Canning & Pickling Brine Calculator
Calculate precise salt and water ratios for safe canning and pickling. Supports fermentation and vinegar brines.
About
Food preservation requires strict adherence to chemistry to prevent spoilage and dangerous bacterial growth like Clostridium botulinum. This calculator determines the exact salinity required for different pickling methods. Whether you are creating a full-sour fermented pickle or a vinegar-based refrigerator pickle, the ratio of salt to water determines safety and texture. Users must be aware that different types of salt (Table, Kosher Diamond, Kosher Morton) have vastly different densities. This tool standardizes measurements by weight to ensure the salinity percentage is chemically accurate regardless of the salt crystal size.
Formulas
The salinity percentage is calculated based on the total weight of the water (and sometimes produce). For simple water brine:
Reference Data
| Brine Strength | Use Case | Salt per Liter (Water) |
|---|---|---|
| 2.0% | Half-Sour Pickles | 20g |
| 3.5% | Standard Fermented Pickles | 35g |
| 5.0% | Mold Inhibition (Kraut) | 50g |
| 10.0% | Brining Meats / Cheese | 100g |
| Vinegar Pickles | Shelf Stable (High Acid) | (Uses 50/50 Vinegar/Water) |
| Salt Type | Density (g/cup) | Conversion Factor |
| Table Salt | ~273g | 1.0 |
| Morton Kosher | ~241g | 1.13 |
| Diamond Crystal | ~135g | 2.0 |