The calculation
salt = water × 10 ÷ (100 − 10) = 1,000 g × 10 ÷ 90 = 111.1 g per litre
By volume, for each type of salt
| Salt | Per litre | Per quart | Per gallon |
|---|---|---|---|
| Diamond Crystal kosher | 13.9 Tbsp | 13.1 Tbsp | 3.29 cups |
| Morton kosher | 6.9 Tbsp | 6.6 Tbsp | 1.64 cups |
| Table salt (fine) | 6.2 Tbsp | 5.8 Tbsp | 1.46 cups |
Using Diamond Crystal kosher 8 g per tablespoon, Morton kosher 16 g per tablespoon, Table salt (fine) 18 g per tablespoon (King Arthur); a cup is 16 tablespoons. Spoon measures vary — weighing is more reliable.
What a 10% brine is used for
A 10% brine is strong. America’s Test Kitchen recommends a 9% solution for brining (ATK). Strong brines work quickly, so follow your recipe’s timing.
Keep brining meat refrigerated (below 40 °F / 4 °C), fully submerged, and discard the brine afterwards. For a brine you can leave longer without risk of over-salting, see equilibrium brining in the brine calculator.
Other strengths
3% brine · 4% brine · 5% brine · 6% brine · 7% brine · 8% brine · 9% brine
Last reviewed: 2026-10-04 · Disclaimer