What does this tool do?
Pickling brine is a balance of vinegar, water, salt and optionally sugar. This calculator divides a measured volume of brine using a chosen vinegar-to-water ratio, then converts salt and sugar percentages into weights for accurate measuring.
The Formula
Vinegar = brine volume × vinegar parts ÷ total parts; salt (g) = brine volume × salt % ÷ 100Frequently Asked Questions
What vinegar strength should I use?
Use 5% acidity vinegar for refrigerator pickles and tested canning recipes. Do not dilute the vinegar further if the recipe is intended for shelf storage; acidity is what keeps the product safe.
Can I reduce the salt or sugar?
You can adjust salt and sugar for refrigerator pickles, though the texture and shelf life may change. For canned pickles, keep the tested salt and vinegar quantities and only change spices.