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Pickl-It Brine Calculator

Use the Pickl-It Brine Calculator to determine how much salt to use in your Pickl-It brine recipe.

Select the target brine %, amount and unit of water, and preferred salt weight unit.

Click ‘calculate’ and the calculator will tell you the amount of salt to use by weight in ounces or grams.

Fermented drinks require a 1% brine. Most whole-food pickles (cauliflower, broccoli, carrot, onion, etc.) require a 2%. Use 3.5% for pickled heritage-style cucumbers. New to fermenting olives? Use a 10% for a no-vinegar fermentation, which is worth the wait!

The Pickl-It Brine Calculator is calibrated only for the Pickl-It system. Mason-jar methods (with or without the airlock) are not capable of excluding oxygen and you must use more salt. We are not responsible for any outcomes – mold-growth, yeast-growth, bacterial-infection, histamine production – if the calculator is used for methods other than Pickl-It.

Pickl-It Brine Calculator
Target Brine:
Water:
Salt Required:
Copyright © 2013 Old Things New, LLC - For Pickl-It use only!


Pickl-It Brine Recommendations

Salt is to brine, like flour is to a well-made bread. Proportions matter, and in both cases, measuring spoons and cups are worthless tools when it comes to measuring dry ingredients. Learn how to make a proper brine for your Pickl-It.

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Happy Birthday Vitamines!

In 1912, a century-ago this year, a concept and a chemical – “vitamine” – was “discovered”.

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Traditional Potato Preparation Reduces Acrylamide

Acrylamide formation during production of French fries is most effectively lowered by lactic acid fermentation of potato rods before deep-frying or baking.

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Getting Started With Pickl-It!

Image Brine Grape LeafWe've constructed a tutorial, selecting articles from our FAQ area.  

These are just a glimpse of the many helpful tips provided throughout Pickl-It to help you select the sizes you need, along with understanding the different parts.  

If you can't find the information you're looking for, please contact us at inquiry@pickl-it.com or phone us at (603) 722-0189 (USA, EST).

Helpful step-by-step links to get you started:

  1. Select your Pickl-It - Size and capacity comparisons
  2. Pickl-It Assembly - easy! Step-by-step instructions
  3. Filling Pickl-It with Food - Basic minimum & maximum guidelines
  4. Dunk'R Function - useful as a food "weight" and pressing out oxygen
  5. Create Brine - we recommend weighing, not measuring salt
  6. Airlocks - a few handy tips on filling
  7. Cover Your Pickl-It - block out UV light which neutralizes beneficial bacteria

 


On the Web

Did you know...

  • The Roman historian, Plinio, advocated fermented milk for treating gastrointestinal infections in 76 A.D.

    —Plinio_6AD

Testimonials...

  • We managed to let our Pickl-It pepper mash go for 1 year & 8 days but we were frothing at the mouth & had to dive in. The earth moooooved at first bite! The taste buds exploded into exuberant happy dances. Our senses reeled with gustatory joys. Now, it is pepper mash on EVERYTHING . Yuuuum!!!!!!!!!! TikiBlu has just SWOONED!!!

    —TikiBlu H. - Washington

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