Pickling Brine Calculator

Calculate vinegar, water, salt, and sugar for pickling brine. Choose quick pickle or canning-safe ratios for cucumbers, onions, or other vegetables.

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cups

White Vinegar (5% acidity)

480 mL

Water480 mL
Pickling Salt29 g
Sugar0 g
View formula & how it works →

How Pickling Brine Is Calculated

Standard Ratios

  • Dill pickles: 50% vinegar (5% acidity), 50% water, 3% salt.
  • Bread & butter: 50% vinegar, 50% water, 3% salt, 15% sugar.
  • Quick pickles: 100% vinegar, 3% salt. Refrigerator only (not for canning).

    • Safety

    For shelf-stable canning, the brine must contain at least 50% vinegar with 5% acidity. This ensures a pH below 4.6, which prevents botulism. Quick pickles stored in the fridge are safe with any ratio but will not keep as long.

    Example Calculation

    Make 4 cups of standard dill pickle brine.

    1. 01Total brine = 4 x 240 = 960 mL.
    2. 02Vinegar = 960 x 0.5 = 480 mL.
    3. 03Water = 960 x 0.5 = 480 mL.
    4. 04Salt = 960 x 0.03 = 29 g (about 2 tbsp pickling salt).
    5. 05Sugar = 0 g (dill pickles have no sugar).

    Frequently Asked Questions

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