Brine Calculator — Salt to Water Ratio for Pickling & Curing
Enter the amount of water and the desired salt percentage to get the exact grams (and approximate teaspoons/tablespoons) of salt for your brine — with typical use suggestions for common concentrations.
Volume unit
%
g
Add this to the measured water, stir until fully dissolved
- 1
Water volume in mL
1 × 1.000 = 1.000 mLWater mass ≈ volume in mL (1 mL water = 1 g). - 2
Salt needed
1.000 × (3,5 ÷ 100) = 35 g
Wie funktioniert dieser Rechner?
Salt (g) = water volume (mL) × (brine % ÷ 100), because 1 mL of water ≈ 1 g. A 3.5% brine for 1 litre of water needs 35 g of salt. Common brine strengths range from 2% (mild refrigerator pickles) through 3.5% (lacto-fermentation) to 10%+ (long-term preservation and curing).
Formel
How this is calculated
A brine is a solution of salt dissolved in water. This calculator uses the convention common in food recipes: the brine percentage is expressed as grams of salt per 100 grams of water (not per 100 grams of total solution). So a 3.5% brine means adding 3.5 g of salt for every 100 g (100 mL) of water — or 35 g per litre, 8.3 g per US cup. The formula is therefore straightforward: multiply the water volume in millilitres by the percentage divided by 100.
A secondary stat — "true solution %" — shows the salt as a fraction of the total solution weight (salt + water). This is the standard chemistry definition of weight-percent concentration and is slightly lower than the recipe percentage because the salt adds to the total weight. For example, a 3.5% recipe brine has a true solution concentration of about 3.38%.
The teaspoon and tablespoon equivalents use Diamond Crystal kosher salt (approximately 5.69 g per teaspoon). Morton kosher salt is roughly twice as dense (~10 g/tsp), and fine table salt about 6 g/tsp, so always weigh if precision matters. Brine concentration determines both food safety and flavour: lower percentages (2–5%) support active lacto-fermentation by salt-tolerant bacteria while inhibiting pathogens; higher percentages (10–20%) are used for extended preservation and curing.
Häufige Fragen
A 3–3.5% brine works well for fresh lacto-fermented cucumbers. For fridge pickles (not fermented) a lighter 2–2.5% brine gives a crisper texture and milder salt flavour.
Yes — use pickling salt, kosher salt, or sea salt (without iodine or anti-caking agents, which can cloud the brine and inhibit fermentation). Always weigh your salt rather than measuring by volume, as different brands have very different densities.
This calculator uses the recipe convention: salt grams per 100 g water. Some scientific sources define concentration as salt per total solution weight, which gives a slightly lower percentage. The "true solution %" stat shows both so you can cross-reference.
Auch bekannt als
TG we-Calculate Editorial Team. (2026). Brine Calculator — Salt to Water Ratio for Pickling & Curing [Online calculator]. TG we-Calculate. https://we-calculate.com/de/calculator/brine-calculator
TG we-Calculate Editorial Team. "Brine Calculator — Salt to Water Ratio for Pickling & Curing." TG we-Calculate. 2026. https://we-calculate.com/de/calculator/brine-calculator.
TG we-Calculate Editorial Team, "Brine Calculator — Salt to Water Ratio for Pickling & Curing," TG we-Calculate, 2026. [Online]. Available: https://we-calculate.com/de/calculator/brine-calculator
@misc{wecalculate_brine_calculator, title = {Brine Calculator — Salt to Water Ratio for Pickling & Curing}, author = {{TG we-Calculate Editorial Team}}, howpublished = {\url{https://we-calculate.com/de/calculator/brine-calculator}}, year = {2026}, note = {TG we-Calculate} }
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