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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:
Salt Required:
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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.

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.

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cranberry sauce for Thanksgiving and Christmas dinners, I much preferred my grandmother’s traditional Swedish recipe, originally made by her great-grandmother who used raw lingonberries.

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!


On the Web

Did you know...

  • Ancient civilizations used the brine (Latin: salsilago; Spanish: muria) from salt-evaporating ponds, for creating fermented foods. Egyptians pickled fish, while Greeks and Romans pickled olives, cheese and meat. Greek & Romans Antiquities

    —Salt Pond Brine


  • Don’t give up on getting children to eat more lacto-fermented veggies than pickled cucumbers! Out of the mouth of my 4 1/2-year-old, Daniel, my most avid fermented food avoider, as he was eating his lunch earlier today, “Oh, bother! I forgot to have a bite of kraut!”

    … and yes, I gave him some kraut as I tried to very subtly pick my jaw up off the floor …

    —Cathy, SD

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