Brine Calculator: Salt for Any Brine Strength

Salt (and sugar) for a brine of any strength — by weight, plus approximate spoon measures for your salt brand.

Enter your numbers

quarts

1 gallon = 4 quarts.

% of water weight

About 2–3% for ferments and pickles; 5–6% for meat brines.

% of water weight

Results

How this calculator works

Brine strength here is salt as a percentage of the water’s weight. One US quart of water weighs about 946 g, so the calculator converts quarts to grams and multiplies by your percentage. Volume measures depend heavily on the salt’s crystal size, which is why each salt type has its own conversion.

Water (g) = Quarts × 946.35 Salt (g) = Water × Strength% ÷ 100 Tbsp = Salt (g) ÷ grams per tablespoon (by salt type)

Assumptions and tips

  • Spoon conversions are approximate averages; a kitchen scale gives consistent results.

Worked example

Using the default values in the calculator above:

InputValue
Water4 quarts
Salt strength5 % of water weight
Sugar (optional)0 % of water weight
Salt typeDiamond Crystal kosher (≈8.4 g/tbsp)

ResultValue
Salt189 g
Salt, approx. volume22.5 tbsp (≈ 1.41 cups)
Water weight3,785 g

Step by step:

  1. Water = 4 qt × 946.35 = 3,785 g
  2. Salt = 3,785 × 5% = 189.3 g
  3. Volume ≈ 189.3 ÷ 8.4 g/tbsp = 22.5 tbsp

Salt per gallon of water

One gallon (4 qt), Diamond Crystal kosher salt.

StrengthGramsVolume
2%76 g9 tbsp (≈ 0.56 cups)
3%114 g13.5 tbsp (≈ 0.84 cups)
5%189 g22.5 tbsp (≈ 1.41 cups)
6%227 g27 tbsp (≈ 1.69 cups)
10%379 g45.1 tbsp (≈ 2.82 cups)

Common mistakes to avoid

  • Swapping table salt for kosher salt by volume — table salt is roughly twice as salty per spoon.

Frequently asked questions

How much salt for a turkey brine?

A 5% brine for 2 gallons (8 quarts) of water is about 379 g of salt — roughly 45 tbsp of Diamond Crystal kosher salt or 21 tbsp of table salt.

Why does salt brand matter?

Diamond Crystal’s flaky crystals take up far more space than table salt, so a tablespoon weighs about half as much.

Last reviewed: 2026-10-20 · How we build and check calculators