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jong1821

salt ratio for pickling brine

10 years ago

How much pickling salt should I add to 1quart water and 1quart brine?

Featured Answer
  • 10 years ago

    Sure. You are looking in the wrong places. Here is one. See http://nchfp.uga.edu/how/can_06/quick_dill_pickles.html

    The salt called for in pickling recipes like the one linked above has 2 different roles. Most of it is used as a pre-soak - you soak the cucumber and peppers in the salty water for 12 hours to draw out the extra water in the cucumbers. Then you rinse them well and throw that soaking water away.

    The rest of the salt, usually only a small amount, is added to the vinegar and water brine for flavoring. It is optional. You can reduce it or leave it all out if you want.

    They stipulate pickling or canning salt because unlike table salt, canning salt has no added stabilizers or anti-clotting agents added and those things make the pickles cloudy and off-color.

    But for long term shelf storage you must 'can', process the jars by submerging them in a deep pot of boiling water for 15 mins to vacuum seal the jars. Otherwise if you don't can them you can only keep them in the fridge for up to 3 months. They cannot be stored out on the counter or shelf.

    Dave

    Comments (10)

    • 10 years ago

      Unclear question. To do what with it? Pre-soak, fermenting, what? If your recipe doesn't tell you how much salt to use then it isn't a recipe to be using.

      Dave

    • 10 years ago

      Long term stored dill pickles

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    • 10 years ago

      Not following a specific recipe. All jars are going to have different contents other than cukes garlic and dill.

    • 10 years ago

      Sorry but I can't help you based on such limited information. Your question is very confusing and no matter what I answer it could be wrong. So exactly what is it you are trying to make, to do?

      Salt is not required in making pickles. The important issue in pickling is the ratio of vinegar to water in brine. Salt is just used for flavor. And the length of storage depends on the canning, the processing that is done not the salt.

      Salted brine is only used in fermenting and has nothing to do with long term storage. And the amount of salt you use depends on the weight of the food used, not the amount of water.

      Dave

    • 10 years ago

      "Not following a specific recipe. All jars are going to have different contents other than cukes garlic and dill."

      Ok we were typing at the same time. If your jars are all going to contain cukes, garlic and dill plus other ingredients - what other ingredients - then they will not hold 1 qt of water too (assuming these are quart jars). So do you want to make pickles out of these or do you want to ferment them. Two totally different processes. One requires salt per weight of the ingrenients. The other requires no salt except for flavor.


    • 10 years ago

      Not fermented. Just dill pickles. All other ingredients in jars are for flavor. Different peppers for spice mostly.

    • 10 years ago

      Can you point me in the direction of a good recipe/ process that can be used for long term storage. Up to 8 months. I have wasted countless hours on Google trying to figure this out. From what info I have now I would be sterilizing a jar then packing it with the cukes and other flavor contents quickly then pouring hot brine in leaving 1/4 to 1/2 inch head space then putting it right into a hot water bath.

    • 10 years ago

      Every recipe I get from Google and YouTube calls for pickling salt.

    • 10 years ago

      Thank-you for your help.

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