The calculation
salt = water × 5 ÷ (100 − 5) = 1,000 g × 5 ÷ 95 = 52.6 g per litre
By volume, for each type of salt
| Salt | Per litre | Per quart | Per gallon |
|---|---|---|---|
| Diamond Crystal kosher | 6.6 Tbsp | 6.2 Tbsp | 1.56 cups |
| Morton kosher | 3.3 Tbsp | 3.1 Tbsp | 0.78 cups |
| Table salt (fine) | 2.9 Tbsp | 2.8 Tbsp | 0.69 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 5% brine is used for
A 5% brine is a middle strength. America’s Test Kitchen found that water absorption peaked at about 6%; brines in this range are used for several hours to overnight for chicken, turkey and pork.
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 · 6% brine · 7% brine · 8% brine · 9% brine · 10% brine
Last reviewed: 2026-10-04 · Disclaimer