Brine Calculator
Find how much salt to add to water for a given brine strength. The result updates as you type, with the working underneath so you can check it.
Your details
Result
Salt needed
50 g
- In teaspoons (fine salt ≈ 6 g)
- 8.3
- Per litre of water
- 50 g
- Brines as a percentage of water: 2% for vegetables, 3–6% for meat, 8–10% for strong cures. Coarse or flaky salts pack differently, so weigh rather than measure.
Good to know: salt = water × % ÷ 100
About this tool
Formula
salt = water × % ÷ 100
Questions people ask
What percentage brine for pickles?
3–5% for most vegetable pickles. Measure salt by weight, because grain size changes the volume.
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How we calculate this
We use the standard published formula or definition for this calculation, and we show the working so you can check it.
Spotted a mistake? Tell us and we'll check it. How we check our calculators