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.
|by Mark in Recipes | Permalink|
Did you know...
The Ancient Greeks were well-acquainted with “salinae” – salt – obtaining it from inland lakes, natural springs, brine pits or coastal areas where the sun dried it out of the sea-water. – Pliny
—Salt & Ancient Greeks
Wow, this website has enough information, I feel as though I’m taking a college class. Great job, Kathleen.
—Colleen Geary, Massachusettes