Fermented Cucumber Pickles: Brine Percent and Time
Published
Fermented cucumber pickles default to a 5 percent brine: 5 g of salt per 100 g of water. For 4 lb (1.81 kg) of cucumbers in 2 quarts (1.89 L) of water that is 94.6 g (3.34 oz) of salt, which is 3/4 cup of Diamond Crystal kosher, 3/8 cup of Morton kosher or 3/8 cup of table salt.
The times are from the National Center for Home Food Preservation (NCHFP) dill pickle recipe: 21 to 28 days at 70 to 75°F (21 to 24°C) and 35 to 42 days at 55 to 65°F (13 to 18°C).
Quick answer
For cucumber pickles, use a 5% brine: 47.3 g (1.7 oz) of salt per quart of water. Ferment for 21 to 42 days, depending on the room temperature.
- Diamond Crystal kosher, per quart of water
- 3/8 cup
- Morton kosher, per quart of water
- 3 1/2 Tbsp
- Table salt, per quart of water
- 2 1/2 Tbsp
- For 4 lb (1.81 kg)
- 94.6 g (3.3 oz) of salt in 2 quarts (1.89 L) of water
- Ferment window
- 21 to 42 days
- depends on room temperature, see the table in the guide
Warnings
The cucumber times shown are NCHFP's: about 3 to 4 weeks at 70 to 75°F (21 to 24°C) and 5 to 6 weeks at 55 to 65°F (13 to 18°C); Virginia Cooperative Extension agrees. University of Minnesota Extension gives 68 to 72°F (20 to 22°C) as ideal for fermented vegetables in general, says temperatures over 78°F (26°C) can cause over fermentation and spoilage, and says temperatures below 60°F (16°C) inhibit fermentation, which is cooler than the lower part of NCHFP's 55 to 65°F band. Illinois Extension says spoilage bacteria may take over if it is too warm.
Discard the ferment if it is slimy or smells spoiled or rotten (Illinois Extension). NCHFP's Dill Pickles page (https://nchfp.uga.edu/how/ferment/recipes/dill-pickles/) says to discard fermented pickles that become soft, slimy or develop a disagreeable odor.
NCHFP says to avoid temperatures above 80°F (27°C), or the pickles will become too soft during fermentation.
Keep the vegetables under the brine for the whole ferment. Vegetables that stick out of the liquid are exposed to air, which lets mold and yeast grow.
Do not reduce the salt below the amount shown. The National Center for Home Food Preservation says salt is vital to the safety and texture of fermented vegetables and not to cut back on the salt required, and the Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says it is unsafe to reduce salt in lactofermented vegetables.
Fermenting is not canning. This calculator gives no canning instructions. Do not can the fermented result unless you follow a tested canning procedure from the National Center for Home Food Preservation or a university extension service.
Notes
Published salt ranges: UC Davis says adding salt at a weight of 2% to 10% is important to prevent growth of harmful microorganisms; it does not say whether that is a percent of the vegetables or of the brine. The Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says tested recipes will fall between 2% and 10% brine concentrations. Illinois Extension gives 3% for shredded vegetables and 5% for whole and large pieces. Wild Fermentation's page Vegetable Fermentation Further Simplified (https://www.wildfermentation.com/vegetable-fermentation-further-simplified-2/) says ferments with less salt may be more prone to surface molds.
University of Minnesota Extension says a ferment is ready when the pH is 4.60 or lower and bubbling has stopped. UC Davis says the pH must be below 4.6 to prevent botulism and that its overview of the process is not a validated process.
Sources word surface growth differently. NCHFP's Dill Pickles page (https://nchfp.uga.edu/how/ferment/recipes/dill-pickles/) says to remove surface scum or mold promptly from fermenting pickles. Penn State Extension says not to taste kraut that shows mold. The Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say white scum on kraut is from yeast, should be removed daily, and is no reason to discard the kraut.
Use salt without iodine or anti-caking additives. University of Minnesota Extension says iodine can interfere with fermentation, and Illinois Extension recommends additive-free salt. The same weight of salt fills a different volume for each salt type, so weigh the salt.
Do not ferment in copper, iron or galvanized metal containers or in lead-glazed crocks (Illinois Extension's fermentation handout, https://extension.illinois.edu/sites/default/files/fermentation_handout_2020.pdf, and Penn State Extension's sauerkraut publication, https://oc4h.ucanr.edu/sites/default/files/2020-10/337943.pdf). University of Minnesota Extension says to avoid metal containers because the metal reacts with the lactic acid.
Virginia Cooperative Extension recommends at least 6% salt for good cucumber texture. Its low-salt range is 3% to 5% and its high-salt range is 5% to 16%. The 3.5% brine is in the low-salt range and the 5% brine is at the top of it, so both are below 6%; only the 7.6% brine is above it.
NC State Extension's pickle problems list (https://content.ces.ncsu.edu/pickle-and-pickle-product-problems) gives a brine weaker than 10 to 12 percent salt as one cause of soft or slippery pickles, along with a vinegar that is too weak, a temperature over 75°F during brining, too little brine, and a blossom end that was not removed. Its 10 to 12 percent figure is higher than every strength in this calculator and higher than Virginia Cooperative Extension's range, so the sources differ. The calculator does not use the NC State figure; the strengths come from Virginia Cooperative Extension, Illinois Extension, K-State Extension and NCHFP.
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
The water shown is a default of 0.5 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
Salt percentage
The percentage is grams of salt per 100 grams of water, not of the cucumbers.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Low-salt brine, 3.5% Brine of 3.5% salt by weight of water, in the range Virginia Cooperative Extension calls low-salt (3% to 5%). | 3.5% of water | 33.1 g (1.2 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 133 g (4.7 oz) 1 cup Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 21 to 42 days |
| Standard brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces and K-State gives for cucumbers. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
| Traditional brine, 7.6% Brine of 7.6% salt by weight of water, the NCHFP dill pickle proportion of 1/2 cup of salt in 8 cups of water. | 7.6% of water | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Low-salt brine, 3.5 percent. Virginia Cooperative Extension calls 3 to 5 percent low-salt. Wild Fermentation calls about 3.5 percent a half-sour pickle.
Standard brine, 5 percent. The default: Illinois Extension gives 5 percent for whole and large pieces, and K-State Extension about 5.1 percent for cucumbers.
Traditional brine, 7.6 percent. The NCHFP dill pickle proportion of 1/2 cup of salt in 8 cups of water, at 289 g per cup (Oregon State Extension's figure for granulated salt).
Note
Published salt ranges: UC Davis says adding salt at a weight of 2% to 10% is important to prevent growth of harmful microorganisms; it does not say whether that is a percent of the vegetables or of the brine. The Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says tested recipes will fall between 2% and 10% brine concentrations. Illinois Extension gives 3% for shredded vegetables and 5% for whole and large pieces. Wild Fermentation's page Vegetable Fermentation Further Simplified (https://www.wildfermentation.com/vegetable-fermentation-further-simplified-2/) says ferments with less salt may be more prone to surface molds.
Note
NC State Extension's pickle problems list (https://content.ces.ncsu.edu/pickle-and-pickle-product-problems) gives a brine weaker than 10 to 12 percent salt as one cause of soft or slippery pickles, along with a vinegar that is too weak, a temperature over 75°F during brining, too little brine, and a blossom end that was not removed. Its 10 to 12 percent figure is higher than every strength in this calculator and higher than Virginia Cooperative Extension's range, so the sources differ. The calculator does not use the NC State figure; the strengths come from Virginia Cooperative Extension, Illinois Extension, K-State Extension and NCHFP.
Note
Virginia Cooperative Extension recommends at least 6% salt for good cucumber texture. Its low-salt range is 3% to 5% and its high-salt range is 5% to 16%. The 3.5% brine is in the low-salt range and the 5% brine is at the top of it, so both are below 6%; only the 7.6% brine is above it.
Warning
Do not reduce the salt below the amount shown. The National Center for Home Food Preservation says salt is vital to the safety and texture of fermented vegetables and not to cut back on the salt required, and the Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says it is unsafe to reduce salt in lactofermented vegetables.
Salt and water by weight
Weigh the cucumbers before packing. NCHFP uses 4 lb of 4-inch pickling cucumbers per gallon of container. The calculator accepts 1 to 8 lb (0.45 to 3.63 kg).
Standard brine, 5 percent
| Vegetables | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water |
|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 23.7 g (0.83 oz) | 3 Tbsp | 1 1/2 Tbsp | 1 1/2 Tbsp | 0.5 quarts (0.47 L) |
| 2 lb (0.91 kg) | 47.3 g (1.7 oz) | 3/8 cup | 3 1/2 Tbsp | 2 1/2 Tbsp | 1 quart (0.95 L) |
| 4 lb (1.81 kg) | 94.6 g (3.3 oz) | 3/4 cup | 3/8 cup | 3/8 cup | 2 quarts (1.89 L) |
| 8 lb (3.63 kg) | 189 g (6.7 oz) | 1 3/8 cups | 7/8 cup | 5/8 cup | 4 quarts (3.79 L) |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Room temperature | Time |
|---|---|
| 55°F (13°C) | 35 to 42 days |
| 70°F (21°C) | 21 to 28 days |
Low-salt brine, 3.5 percent
| Vegetables | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water |
|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 16.6 g (0.58 oz) | 2 Tbsp | 1 Tbsp | 2 3/4 tsp | 0.5 quarts (0.47 L) |
| 2 lb (0.91 kg) | 33.1 g (1.2 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 1 quart (0.95 L) |
| 4 lb (1.81 kg) | 66.2 g (2.3 oz) | 1/2 cup | 1/4 cup | 3 1/2 Tbsp | 2 quarts (1.89 L) |
| 8 lb (3.63 kg) | 133 g (4.7 oz) | 1 cup | 5/8 cup | 1/2 cup | 4 quarts (3.79 L) |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Room temperature | Time |
|---|---|
| 55°F (13°C) | 35 to 42 days |
| 70°F (21°C) | 21 to 28 days |
Traditional brine, 7.6 percent
| Vegetables | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water |
|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.5 quarts (0.47 L) |
| 2 lb (0.91 kg) | 71.9 g (2.5 oz) | 1/2 cup | 1/4 cup | 1/4 cup | 1 quart (0.95 L) |
| 4 lb (1.81 kg) | 144 g (5.1 oz) | 1 1/8 cups | 5/8 cup | 1/2 cup | 2 quarts (1.89 L) |
| 8 lb (3.63 kg) | 288 g (10.2 oz) | 2 1/8 cups | 1 1/4 cups | 1 cup | 4 quarts (3.79 L) |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Room temperature | Time |
|---|---|
| 55°F (13°C) | 35 to 42 days |
| 70°F (21°C) | 21 to 28 days |
The calculator uses 2.8 g per teaspoon for Diamond Crystal, 4.8 g for Morton kosher and 6 g for table salt; the kosher and table salt guide covers why. The calculator takes any weight in the range.
Note
The water shown is a default of 0.5 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
Note
Sources differ on water. Illinois Extension's fermentation handout says filtered water or spring water is preferred and not to use distilled water. University of Minnesota Extension says to use soft or distilled water because hard-water minerals can discolor produce or change its texture.
Note
Use salt without iodine or anti-caking additives. University of Minnesota Extension says iodine can interfere with fermentation, and Illinois Extension recommends additive-free salt. The same weight of salt fills a different volume for each salt type, so weigh the salt.
How to ferment cucumber pickles
- Prepare the cucumbers. Wash them and cut off at least 1/16 inch from the blossom end, which Virginia Cooperative Extension says contains enzymes that soften pickles.
- Weigh them and pack them into a food-safe container.
- Make the brine. Dissolve the salt in the water.
- Keep them under the brine. Weigh the cucumbers down, with 1 to 2 inches of brine above them (University of Minnesota Extension).
- Ferment at the temperature in the next section, and check the surface several times a week.
- Check the pH. It is ready when bubbling has stopped and the pH is 4.60 or lower (University of Minnesota Extension).
- Refrigerate. NCHFP stores fully fermented pickles refrigerated for about 4 to 6 months.
Warning
Keep the vegetables under the brine for the whole ferment. Vegetables that stick out of the liquid are exposed to air, which lets mold and yeast grow.
Note
Do not ferment in copper, iron or galvanized metal containers or in lead-glazed crocks (Illinois Extension's fermentation handout and Penn State Extension's sauerkraut publication). University of Minnesota Extension says to avoid metal containers because the metal reacts with the lactic acid.
How long cucumbers ferment
The times are from NCHFP's dill pickle recipe, a cucumber recipe. America's Test Kitchen and Wild Fermentation give shorter times, and the calculator uses NCHFP's longer minimum, 21 days.
The NCHFP recipe also adds 1/4 cup of 5 percent vinegar per gallon container. The calculator does not calculate vinegar, so these times and salt amounts are for a brine without it.
Warning
The cucumber times shown are NCHFP's: about 3 to 4 weeks at 70 to 75°F (21 to 24°C) and 5 to 6 weeks at 55 to 65°F (13 to 18°C); Virginia Cooperative Extension agrees. University of Minnesota Extension gives 68 to 72°F (20 to 22°C) as ideal for fermented vegetables in general, says temperatures over 78°F (26°C) can cause over fermentation and spoilage, and says temperatures below 60°F (16°C) inhibit fermentation, which is cooler than the lower part of NCHFP's 55 to 65°F band. Illinois Extension says spoilage bacteria may take over if it is too warm.
Warning
NCHFP says to avoid temperatures above 80°F (27°C), or the pickles will become too soft during fermentation.
Safety
Warning
Discard the ferment if it is slimy or smells spoiled or rotten (Illinois Extension). NCHFP's Dill Pickles page says to discard fermented pickles that become soft, slimy or develop a disagreeable odor.
Warning
Fermenting is not canning. This calculator gives no canning instructions. Do not can the fermented result unless you follow a tested canning procedure from the National Center for Home Food Preservation or a university extension service. The brine food safety guide covers food safety for brines in general.
Note
University of Minnesota Extension says a ferment is ready when the pH is 4.60 or lower and bubbling has stopped. UC Davis says the pH must be below 4.6 to prevent botulism and that its overview of the process is not a validated process.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
Problems and what causes them
Soft pickles. NCHFP ties softness to temperatures above 80°F (27°C). Virginia Cooperative Extension says salt firms texture by hardening pectins.
Surface growth. Sources word it differently:
Note
Sources word surface growth differently. NCHFP's Dill Pickles page says to remove surface scum or mold promptly from fermenting pickles. Penn State Extension says not to taste kraut that shows mold. The Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say white scum on kraut is from yeast, should be removed daily, and is no reason to discard the kraut.
The fermented cauliflower and green vegetables guide, which covers green beans and cauliflower, uses 3 and 5 percent brines instead of the cucumber strengths. The fermentation salt percentage chart compares many vegetables, and how to ferment vegetables covers the method.
Cucumber pickles calculator
Enter your own weight, salt level and water amount, choose your salt type, and get the salt by weight and volume and the time.
Open the cucumber pickles calculatorFrequently asked questions
What salt percentage do fermented pickles need?
The calculator offers 3.5, 5 and 7.6 percent salt by weight of water and defaults to 5 percent. Sources range widely: Virginia Cooperative Extension gives 3 to 5 percent for low-salt pickles and 5 to 16 percent for high-salt pickles, and recommends at least 6 percent for good cucumber texture.
How much salt for 4 pounds of cucumbers?
At the default 5 percent, 4 lb (1.81 kg) of cucumbers in 2 quarts (1.89 L) of water take 94.6 g (3.34 oz) of salt: 3/4 cup of Diamond Crystal kosher, 3/8 cup of Morton kosher or 3/8 cup of table salt. Weigh the salt, because the same volume of different salts weighs different amounts.
How long do cucumbers take to ferment into pickles?
The calculator uses NCHFP's dill pickle times: 21 to 28 days at 70 to 75°F (21 to 24°C) and 35 to 42 days at 55 to 65°F (13 to 18°C). America's Test Kitchen and Wild Fermentation give shorter times, and the calculator uses NCHFP's longer minimum.
Why are my fermented pickles soft?
NCHFP says temperatures above 80°F (27°C) make pickles too soft during fermentation. Virginia Cooperative Extension says the blossom end contains enzymes that soften pickles and advises removing it.
Can I can fermented pickles?
Fermenting is not canning, and this page gives no canning instructions. Do not can the result unless you follow a tested canning procedure from NCHFP or a university extension service.
Does the recipe include vinegar?
No. The NCHFP dill pickle recipe adds 1/4 cup of 5 percent vinegar per gallon container, but this calculator does not add or calculate vinegar.
Sources
- Dill Pickles (National Center for Home Food Preservation)
- Vegetable Fermentation, FST-328 (Virginia Cooperative Extension)
- Fermenting (University of Illinois Extension)
- Preserving food at home: Fermentation (University of Minnesota Extension)
- Making Sour Pickles (Wild Fermentation)
- Pickle and Pickle Product Problems (NC State Extension)