The calculation
salt = water × 7 ÷ (100 − 7) = 1,000 g × 7 ÷ 93 = 75.3 g per litre
By volume, for each type of salt
| Salt | Per litre | Per quart | Per gallon |
|---|---|---|---|
| Diamond Crystal kosher | 9.4 Tbsp | 8.9 Tbsp | 2.23 cups |
| Morton kosher | 4.7 Tbsp | 4.5 Tbsp | 1.11 cups |
| Table salt (fine) | 4.2 Tbsp | 4.0 Tbsp | 0.99 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 7% brine is used for
A 7% 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 · 5% brine · 6% brine · 8% brine · 9% brine · 10% brine
Last reviewed: 2026-10-04 · Disclaimer