Work out pickling brine instantly with clear inputs, formula shown and shareable results.
The brine is split between vinegar and water by the chosen ratio, with salt and sugar dosed as a percentage of the total brine weight. Safe quick pickles need enough acetic acid to hold the pH below 4.6, so diluting vinegar past a 1:1 ratio moves a pickle from preserved to merely flavoured.
Vinegar share
vinegar ml = total ml x ratio / (ratio + 1); water = total - vinegar
Salt and sugar
grams = total brine ml x concentration percentage
vinegar ml = total ml x ratio / (ratio + 1); water = total - vinegar. The brine is split between vinegar and water by the chosen ratio, with salt and sugar dosed as a percentage of the total brine weight.
Safe quick pickles need enough acetic acid to hold the pH below 4.6, so diluting vinegar past a 1:1 ratio moves a pickle from preserved to merely flavoured.
Enter total brine volume, vinegar to water ratio, salt concentration, sugar concentration. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.