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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:
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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Pickl-It Cranberry Granola Gems

Unlike other Christmas seasons, when I spent days – even weeks – creating batches of sugary-cookies which have no redeeming value, this recipe is one of our new Christmas traditions, easily-created by adding already-fermented, Pickl-It Cranberry Relish.

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Pickl-It Cranberry-Orange-Apple Relish

While my mother and aunts created sugar-rich cranberry sauce for Thanksgiving and Christmas dinners, I much preferred my grandmother’s traditional Swedish recipe, originally made by her great-grandmother who used raw lingonberries.

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Creamed Honey Recipe

My great-grandmother regularly spread creamed honey on her morning toast. Beekeeper’s, for thousands of years, considered creamed honey to be the preferred storage method for the year’s honey harvest. Learn how to make your own using a Pickl-It!

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Did you know...

  • “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.”

    —Thomas Jefferson

Testimonials...

  • I am so pleased with your products. My fermentation has improved so much. No more disappointment that it turns moldy or spoilt.

    —Luciana - Singapore

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