Brine

3.5% brine — NY deli half-sour

35 g salt per litre of water

Brine calculator

For submerged vegetables (cucumbers, peppers, cauliflower, garlic scapes). Salt mass is expressed as a percentage of water mass — NCHFP convention.

1 L of water ≈ 1 kg. 3.5% brine = 35 g salt per litre.

%
35g salt
for 1000 ml of water · 6.15 tsp · 2.05 tbsp · 1.23 oz

Based on Fine sea salt at 5.69 g/tsp.

Safe pickle brine. 3.5% is the most common starting point for cucumbers and peppers.

Safety at 3.5%

NCHFP-approved. 3.5% meets or exceeds the National Center for Home Food Preservation minimum for room-temperature lacto-fermentation. Safe for countertop brine-pickling.

Technique at 3.5%

35g salt per 1L water. Traditional Katz/Guss-style deli half-sour. Tangy in 4 days at 68-70°F. Refrigerate immediately to hold at half-sour stage. Can also use for pepper ferments and other 1-week brines.

Typical use

classic NYC deli half-sour pickle recipe — cucumbers + dill + garlic + spices in 3.5% brine for 3-5 days. Balances faster-than-3% flavor development with adequate safety margin.

Frequently asked questions

How much salt for 3.5% brine?

3.5% brine = 35g salt per litre of water. For 2 litres: 70g salt. For 500ml: 17.5g salt. Multiply water volume in grams by 0.035 to calculate. Use non-iodised salt.

Is 3.5% brine safe for fermentation?

Yes. 3.5% brine meets the NCHFP (National Center for Home Food Preservation) safety floor for room-temperature lacto-fermentation. Safe for countertop brine-pickling of cucumbers, beans, garlic, and similar vegetables.

What vegetables work with 3.5% brine?

22 vegetables are compatible: napa cabbage, kirby cucumber, jalapeño pepper, mixed hot peppers, daikon radish, carrot, and 16 more. Each has its own default salt range — see per-vegetable pages for fermentation time and pH targets.

What is 3.5% brine typically used for?

classic NYC deli half-sour pickle recipe — cucumbers + dill + garlic + spices in 3.5% brine for 3-5 days. Balances faster-than-3% flavor development with adequate safety margin.

Vegetables at 3.5% brine

22 vegetables are commonly fermented in 3.5% brine. Each page gives timing at 68 °F, pH target, and species-specific technique.

All brine percentages

Sources

Brine percentage guidance from the National Center for Home Food Preservation (NCHFP), USDA Complete Guide to Home Canning (2015 rev.), and Linda Ziedrich, The Joy of Pickling (3rd ed., 2016). Information is provided for educational purposes. Consult your local food safety authority for commercial production.