How to use the pickle brine calculator
- Enter the number of jars and the brine each jar takes. A good way to find it is to pack one jar, cover the vegetables with water and measure what it took.
- Pick the unit: US fluid ounces, US cups or milliliters.
- Enter the parts of vinegar and parts of water in your recipe ratio and the salt per liter of brine. Open More options for sugar and the extra brine to make.
- Read the total brine, the vinegar and water to measure, and the grams of salt and sugar.
Formula
Total brine = jars x brine per jar x (1 + extra %)
Vinegar = total brine x vinegar parts / (vinegar parts + water parts)
Water = total brine - vinegar
Salt = liters of brine x grams of salt per liter
The tool scales the recipe you give it. It does not decide the strength of the brine, and it keeps the same ratio however many jars you make.
Six jars that take 12 fluid ounces each
6 jars x 12 fl oz = 72 fl oz, and 10 percent extra makes 79.2 fl oz (2,342 ml or 2.342 liters). In a 1 to 1 ratio, that is 39.6 fl oz of vinegar and 39.6 fl oz of water. With 40 g of salt per liter, you need 2.342 x 40 = 93.7 g of salt.
In milliliters, 4 jars of 500 ml with no extra and a 1 to 2 ratio give 2,000 ml: 667 ml of vinegar and 1,333 ml of water, with 30 g of salt per liter making 60 g and 20 g of sugar per liter making 40 g. In cups, 3 jars of 2 cups at 10 percent extra and a 2 to 1 ratio gives 6.6 cups: 4.4 cups of vinegar and 2.2 of water.
Measuring what a jar takes
The brine each jar takes depends on the jar size, what you put in it and how tightly you pack. A quick way to find it is to pack a jar the way you will, fill it with plain water to the fill line and pour the water into a measuring jug. Use that number for every jar and keep the 10 percent extra for spills and jars that take a bit more. If your recipe gives the brine per quart or per liter, enter that for one "jar".
For a brine measured from the water and a salt percentage, use the Brine Calculator. For a dry-salted ferment, the Fermentation Salt Calculator is the right tool.
Keep to a tested recipe
The right ratio of vinegar to water and the safe amount of salt depend on what you are preserving, how you will store it and whether you will process the jars. This page scales a ratio you give it, so choose one from a recipe you trust, such as a tested home canning guide, and keep to its acidity and processing instructions. Do not lower the vinegar in a recipe meant for shelf storage. To convert between ounces, cups and milliliters on other recipes, the Cooking Measurement Converter and the Recipe Scaler can help.
Assumptions and limits
- The ratio, the salt and the sugar are the ones you enter. The values shown are examples and not a recipe.
- Brine volumes add, so 1 part vinegar and 1 part water make 2 parts of brine.
- A US fluid ounce is 29.5735295625 ml and a US cup is 236.5882365 ml.
- The tool does not save anything and runs in your browser.
Frequently asked questions
How much brine do I need per jar?
It depends on the jar and how you pack it. Pack one jar, cover the vegetables with water and measure the water. Use that for each jar and add a little extra for spills.
What does 1 to 1 mean in the ratio?
It is equal parts of vinegar and water by volume. Enter 1 and 1. For two parts vinegar to one part water, enter 2 and 1.
Why is salt given per liter?
Many recipes quote salt in grams per liter of brine, which scales cleanly. If your recipe uses a percentage or spoons, convert it first or use the fermentation salt calculator.
Does the calculator say whether the brine is safe?
No. It only scales the ratio you give it. Use a tested recipe for the ratio, and follow its storage and processing instructions.