Salt per Gallon of Water for Brine: Chart by Salt Type
Published
A gallon of water takes a different amount of salt at each brine strength, and the same weight of salt fills a different volume for each salt type. A 5.71% brine takes 216.1 g of salt per gallon, which is 1 5/8 cups of Diamond Crystal kosher salt, 1 cup of Morton kosher salt or 3/4 cup of table salt. A 3.8% brine takes 143.8 g per gallon.
The table below gives the salt for one quart of water at every strength the calculator uses. The food tables after it add the salt per gallon, which is four times the quart amount.
| Salt percentage | Grams per liter | Grams per quart | Diamond Crystal kosher | Morton kosher | Table salt | Used for |
|---|---|---|---|---|---|---|
| 1.9% | 18.9 g | 18 g (0.63 oz) | 2 Tbsp | 1 Tbsp | 1 Tbsp | Seafood |
| 2.85% | 28.4 g | 27 g (0.95 oz) | 3 Tbsp | 2 Tbsp | 1 1/2 Tbsp | Seafood |
| 3% | 29.9 g | 28.4 g (1 oz) | 3 1/2 Tbsp | 2 Tbsp | 1 1/2 Tbsp | Vegetables |
| 3.5% | 34.8 g | 33.1 g (1.2 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | Vegetables |
| 3.8% | 37.9 g | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | Poultry, Pork |
| 4.65% | 46.3 g | 44 g (1.6 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp | Seafood |
| 4.75% | 47.4 g | 45 g (1.6 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp | Seafood |
| 5% | 49.8 g | 47.3 g (1.7 oz) | 3/8 cup | 3 1/2 Tbsp | 2 1/2 Tbsp | Vegetables |
| 5.71% | 56.8 g | 54 g (1.9 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | Poultry, Pork |
| 6% | 59.8 g | 56.8 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | Poultry |
| 6.09% | 60.6 g | 57.6 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | Poultry |
| 7.6% | 75.7 g | 71.9 g (2.5 oz) | 1/2 cup | 1/4 cup | 1/4 cup | Seafood, Vegetables |
| 7.61% | 75.8 g | 72 g (2.5 oz) | 1/2 cup | 3/8 cup | 1/4 cup | Poultry, Pork |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Salt per gallon by food
Each table lists the strengths for one food with the salt for a quart and for a gallon of water, by weight and for each salt type, and the time window at the calculator's default weight.
Chicken breast
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 2 lb |
|---|---|---|---|---|
| Lighter About 3.8 g of table salt per 100 g of water, from America's Test Kitchen. see warning | 3.8% of water | 36 g (1.3 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 144 g (5.1 oz) 1 1/8 cups Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 30 min to 1 hr |
| Standard About 5.71 g of table salt per 100 g of water, the same strength The Kitchn and Cook the Story give for table salt. see warning | 5.71% of water | 54 g (1.9 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 216 g (7.6 oz) 1 5/8 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine meat that is labeled basted, enhanced, marinated or kosher (Morton Salt, It's Time To Brine). Destination BBQ (Brining math explained) says enhanced, self-basting and kosher meat has already been salt-treated and is essentially pre-brined, and that you might dry-brine it very lightly or not brine it at all.
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
Do not brine longer than 1 hr. America's Test Kitchen gives 1 hour as the longest time at this strength. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. Applies to: Lighter.
Do not brine longer than 1 hr. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum shown here. Applies to: Standard.
Notes
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.
Whole turkey
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 14 lb |
|---|---|---|---|---|
| Lighter, long About 3.8 g of table salt per 100 g of water, from America's Test Kitchen and the University of Illinois Extension. see warning | 3.8% of water | 36 g (1.3 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 144 g (5.1 oz) 1 1/8 cups Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 6 to 12 hr |
| Stronger, shorter About 7.61 g of table salt per 100 g of water, from America's Test Kitchen, the University of Illinois Extension and Napoleon Grills. see warning | 7.61% of water | 72 g (2.5 oz) 1/2 cup Diamond Crystal kosher 3/8 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 | 4 to 6 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine meat that is labeled basted, enhanced, marinated or kosher (Morton Salt, It's Time To Brine). Destination BBQ (Brining math explained) says enhanced, self-basting and kosher meat has already been salt-treated and is essentially pre-brined, and that you might dry-brine it very lightly or not brine it at all. America's Test Kitchen's roasted brined turkey recipe says not to brine a kosher or self-basting turkey because it already contains a good amount of sodium.
Keep the turkey and brine at 40°F (4°C) or below and do not leave the turkey out at room temperature while it brines. USDA and the University of Wisconsin Extension say not to brine any longer than two days.
Morton Salt says not to brine a turkey you plan to deep fry.
Do not brine longer than 12 hr. America's Test Kitchen gives 12 hours in its chart and 14 hours in its recipe at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days. Applies to: Lighter, long.
Do not brine longer than 6 hr. America's Test Kitchen gives 6 hours as the longest time at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days. Applies to: Stronger, shorter.
Note
The University of Wisconsin Extension says not to wash the turkey before brining, because washing raw poultry can cause cross-contamination. If you rinse the cavity afterward, use cold water and make sure it runs out the other end.
Shrimp
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1 lb |
|---|---|---|---|---|
| Standard About 1.9 percent salt in water for 30 to 45 minutes. see warning | 1.9% of water | 18 g (0.63 oz) 2 Tbsp Diamond Crystal kosher 1 Tbsp Morton kosher 1 Tbsp Table salt | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 30 to 45 min |
| Quick 50 percent more salt than standard for 20 to 25 minutes. see warning | 2.85% of water | 27 g (0.95 oz) 3 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 108 g (3.8 oz) 3/4 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 20 to 25 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 45 min. No source states a limit for shrimp. 45 minutes is the longest soak either source lists. Applies to: Standard.
Do not brine longer than 25 min. No source states a limit for shrimp. 25 minutes is the longest soak ATK lists for the stronger brine. Applies to: Quick.
Notes
The sources do not state a maximum soak for shrimp. Both list 45 minutes or less.
The water shown is a default of 2 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.
Cucumber pickles, brine style
| 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.
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. Applies to: Low-salt brine, 3.5%, Standard brine, 5%.
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.
Warning
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Warning
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
Weight versus volume
Brine strength is a ratio of weights, so the reliable way to make a brine is to weigh the salt and weigh or measure the water. Destination BBQ advises weighing the salt whenever possible, for reliable and repeatable brine strength.
The calculator's figures are 2.8 g per teaspoon for Diamond Crystal kosher salt, 4.8 g for Morton kosher salt and 6 g for table salt. A cup is 48 teaspoons, which comes to 134.4 g, 230.4 g and 288 g. Destination BBQ's rougher figures, about 140 g for a cup of Diamond Crystal and 225 to 250 g for a cup of Morton, are in the same range. The kosher salt versus table salt guide explains why the crystals differ.
Note
Measuring salt by volume depends on how it is packed and poured, so the volumes are approximations. Weighing the salt is the reliable way to measure.
America's Test Kitchen says the kosher brands differ considerably in crystal size, which is why a swap by volume changes the salt in the brine. A recipe that says "a cup of salt" without a type cannot be converted to a percentage.
One gallon, three published recipes
Three published gallon recipes show how much the salt type matters.
- USDA FSIS gives about 3/4 cup of salt per gallon of water for poultry, and recommends table salt. With table salt at 288 g per cup, that is 216 g in a gallon of water, the 5.71% brine in the table.
- Morton gives 1 cup of Morton Coarse Kosher Salt per gallon for 4 to 5 hours, and 1/2 cup per gallon for an overnight brine of up to 14 hours. At 230.4 g per cup these are 6.09% and 3.04%.
- The America's Test Kitchen brining chart uses 2 gallons of water and 1 cup of table salt for a 12 to 17 lb turkey. That is 288 g of salt in 2 gallons, or 3.8%.
The cup measures look unrelated, but the percentages are in the same range. The turkey brine time chart uses these sources for the whole turkey strengths, with the times each one allows.
Converting a recipe given in cups
- Find the salt type the recipe means. If it does not say, treat the percentage as unknown.
- Multiply the cups by the weight of a cup for that salt, 134.4 g for Diamond Crystal, 230.4 g for Morton or 288 g for table salt.
- Divide by the grams of water, about 3,785 g per gallon.
- Compare the result with the strengths in the table above, or enter the water and percentage in the calculator to get the salt for your own container.
Water is counted as 1 mL to 1 g, which the engine states as an approximation.
How much water a gallon covers
The water is a container-size choice. The calculator's default is 0.5 quart of water per pound of food for most foods, and shrimp uses more water per pound. America's Test Kitchen found that the amount of brine per chicken did not change the results as long as the chicken stayed submerged, and says the salt-to-water ratio is what matters.
Keep the salt to the gallon rather than to the food. If you fill a two-gallon container, take the salt for two gallons of water, not for the weight of the food. The chicken brine time chart lists times by food, and the how to make a brine guide walks through mixing and chilling.
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.
Fermented vegetables
Brine-style vegetable ferments use the same arithmetic, with salt as a percentage of the water. The cucumber table above lists 3.5%, 5% and 7.6% brines. The other brine ferments in the calculator use 3% or 5%, which are 113.6 g and 189.3 g of salt per gallon of water. The fermentation salt percentage chart covers all 18 vegetables, including the dry-salt styles that use a percentage of the vegetables instead of water.
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.
What the gallon chart leaves out
Curing salt and nitrite for ham, bacon, corned beef or pastrami, canning, and vinegar pickling are different processes, and the calculator gives no amounts for them. The brine ratio chart shows the same strengths as percentages and grams per liter, and brine percentages explained covers how strength relates to time. Errors in measuring and timing are covered in the brining mistakes guide, and the printable charts put these amounts on one page.
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.
Frequently asked questions
How much salt per gallon of water for a brine?
It depends on the strength. A 5.71% brine takes 216.1 g of salt per gallon, which is 1 5/8 cups of Diamond Crystal kosher, 1 cup of Morton kosher or 3/4 cup of table salt. A 3.8% brine takes 143.8 g.
Why does a gallon recipe say 1 cup of salt in one place and 3/4 cup in another?
The recipes use different salts. A cup of table salt weighs about 288 g in this calculator, a cup of Morton kosher about 230 g and a cup of Diamond Crystal about 134 g, so the cup that matches a given strength differs.
Is a gallon of brine one gallon of water?
The calculator counts the gallon as the water. The salt amounts are for 4 quarts of water, and the salt follows the water if you use a different amount.
Does a bigger turkey need more salt per gallon?
No. America's Test Kitchen keeps the salt per gallon of water the same for turkeys of different sizes and changes the amount of water, 2 gallons for 12 to 17 lb and 3 gallons for 18 to 24 lb.
How do I measure salt for a gallon without a scale?
Use the volume given for your salt type in the chart and level the spoon or cup. A scale is more reliable, because crystals pack differently depending on how you pour them.