How to Make Brine Pickles: Salt, Water and Time
Published
To make brine pickles, dissolve salt in water, cover the cucumbers with the brine and let them ferment at room temperature. The calculator's default is a 5% brine, which is 94.6 g of salt in 2 quarts (1.89 L) of water for 4 lb (1.81 kg) of pickling cucumbers, fermented for 21 to 42 days.
This page covers salt-brine fermented pickles only. Vinegar pickling and canning are different processes that the calculator does not cover, and it gives no amounts for them.
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.
What makes a brine pickle
The sourness in a fermented pickle comes from bacteria, not from vinegar. University of Minnesota Extension says naturally occurring bacteria such as Lactobacillus turn sugars into lactic acid, and the acid lowers the pH of the produce, which preserves it. Salt pulls water and sugars from the cucumbers and favors the fermenting bacteria over spoilage bacteria, yeasts and molds, according to Illinois Extension.
Vegetable brine recipes covers other vegetables, and how to ferment vegetables covers the general steps. Sauerkraut is dry-salted rather than brined and has its own salt ratio guide.
Choose a brine strength
The calculator offers three strengths for cucumbers. The percentage is of the water's weight.
| 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.
Sources differ on cucumbers. NCHFP gives 1/2 cup of salt in 8 cups of water, about 7.6% by weight calculated at 289 g per cup (Oregon State Extension's figure for granulated salt), with vinegar added. Virginia Cooperative Extension says low-salt pickles use 3% to 5% salt and high-salt pickles 5% to 16%, and recommends at least 6% for good cucumber texture. Illinois Extension gives 5% for whole and large pieces, and K-State Extension gives 2 teaspoons per cup for cucumbers, about 5.1%. Wild Fermentation calls about 3.5% a half-sour pickle and 5.4% a sour, fairly salty pickle. The calculator defaults to 5%. The fermented cucumber pickles guide and fermentation salt percentage chart cover more.
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.
Salt and time by weight
| 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 |
NCHFP packs 4 lb of 4-inch pickling cucumbers into each gallon of container, with 8 cups (2 quarts) of water. That is the 0.5 quart of water per pound the calculator uses by default. Use enough brine to cover the cucumbers completely, with 1 to 2 inches of brine above them, as University of Minnesota Extension says.
The time bands come from NCHFP: 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 with those bands. University of Minnesota Extension gives 68 to 72°F (20 to 22°C) as ideal for fermented vegetables in general 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, so the sources differ slightly on the best band. America's Test Kitchen and Wild Fermentation give shorter times, and the calculator uses NCHFP's longer minimum.
Steps
- Pick the cucumbers. The times apply to pickling cucumbers about 4 inches (10 cm) long. Remove the blossom end of each one, because Virginia Cooperative Extension says it contains enzymes that soften pickles.
- Weigh the cucumbers. Weigh them before packing.
- Weigh the salt. Use salt without iodine or anti-caking additives. University of Minnesota Extension says iodine can interfere with fermentation. The same weight of salt fills a different volume for each salt type, so weigh it. The kosher salt versus table salt guide explains how the salt types differ.
- Dissolve the salt in the water. The water note below covers which water to use.
- Pack the cucumbers in a food-grade container and cover them with brine. Use plastic, ceramic or glass, or a fermentation crock, as the note below says.
- Weigh them down. NCHFP says to add a suitable cover and weight after pouring the brine over the cucumbers.
- Ferment and check. NCHFP says to check the container several times a week and promptly remove surface scum or mold.
- Refrigerate. When the pickles taste right and bubbling has stopped, move them to the refrigerator.
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.
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.
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
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.
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.
When they are ready
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.
Problems and causes
Film or scum on the surface. Sources word surface growth differently. NCHFP's Dill Pickles page says to remove surface scum or mold promptly from fermenting pickles. UC Davis says a white film is usually yeast, and that confirmed mold on any part of a ferment means it should be discarded. UC Davis lists keeping the ingredients submerged as a way to control mold growth.
Soft pickles. The sources tie softness to warmth, the blossom end, and salt. NCHFP names temperatures above 80°F (27°C), Virginia Cooperative Extension names the blossom end, and Virginia Cooperative Extension recommends at least 6% salt for good cucumber texture. NC State Extension lists a brine weaker than 10 to 12 percent salt as a cause of soft or slippery pickles, a figure higher than every strength here and than Virginia's range, so the sources differ; the calculator does not use it.
A spoiled smell or slime. Discard the batch.
Storage
NCHFP stores fully fermented pickles in the original container for about 4 to 6 months if they are refrigerated, with scum and mold removed regularly. University of Minnesota Extension says fermented produce can be kept refrigerated for up to 9 months. NCHFP's recipe also describes canning, which is a separate process. If you want to can pickles, use a tested canning procedure from NCHFP or a university extension service. This page gives no canning amounts.
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.
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
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.
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.
Enter your own cucumber weight and salt type in the calculator for the exact amounts. The percentages behind each brine are covered in brine percentages explained.
Frequently asked questions
How much salt do I use for brine pickles?
The calculator's default is a 5% brine: 94.6 g of salt in 2 quarts (1.89 L) of water for 4 lb (1.81 kg) of cucumbers. The calculator also offers 3.5% and 7.6%.
How long do brine pickles take to ferment?
NCHFP gives 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). The calculator shows 21 to 28 days and 35 to 42 days for those bands. America's Test Kitchen and Wild Fermentation give shorter times, and the calculator uses NCHFP's longer minimum.
Do brine pickles use vinegar?
Not in this calculator. NCHFP's fermented dill pickle recipe adds 1/4 cup of 5% vinegar per gallon container, and the calculator does not add or calculate vinegar. Vinegar pickling is a different process and is not covered.
Why are my fermented pickles soft?
NCHFP says to avoid temperatures above 80°F (27°C) or the pickles will become too soft during fermentation, and to discard pickles that become soft, slimy or develop a disagreeable odor. Virginia Cooperative Extension says the blossom end of a cucumber contains enzymes that soften pickles.
Can I can brine pickles?
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.
How long do brine pickles keep?
NCHFP stores fully fermented pickles in the original container for about 4 to 6 months if they are refrigerated. University of Minnesota Extension says fermented produce can be kept refrigerated for up to 9 months.
Sources
- Dill Pickles, fermented (National Center for Home Food Preservation)
- How to make fermented pickles (University of Minnesota Extension)
- Fermenting (University of Illinois Extension)
- Troubleshooting fermented fruits and vegetables (UC Davis Food Safety)
- Pickle and Pickle Product Problems (NC State Extension)
- Vegetable Fermentation, FST-328 (Virginia Cooperative Extension)