On Fri, 10 Aug 2007 18:15:58 -0700, Dave Bell
> wrote:

wrote:
>> On Thu, 9 Aug 2007 20:21:30 -0400, "Andy Petro"
>> > wrote:
>>
>>> I like to make Kosher brined pickles using salt only, no vinegar, and
>>> ready in 2 to 7 days. The problem i am having is how much salt to use.
>>> Recipes call for anywhere from 1/4 tablespoon to 5 tablespoons for a
>>> quart jar. Any suggestions will be welcome.
>>
>> The author of The Joy of Pickling recommends weighing salt in order to
>> be consistent for salt-brine fermented pickles.
>>
>> The stength of the brine (and ambient temperature) control the speed
>> of fermentation.
>>
>> According to the book, you can get half-sours in about a week by using
>> a 3.5% brine - 4.9 ounces of salt to a gallon of water
>>
>> The batch I've got going now is in about a 5.5% brine (7.5
>> ounces/gallon). They'll take 3 weeks or so to finish fermenting and
>> will be full-sours.
>>
>> - Mark
>
>I'm curious, Mark - is that an Imperial gallon, or what?
> From your percentages, I make it 136 to 140 ounces of water.
>
>Dave

The book doesn't say. But, since it's by an American author for an
American audience I assume it's a U. S. gallon which I believe is 128
fluid ounces. I said "about 5.5%" - it's probably closer to 5.3%.

The table in the book says 7.4 ounces salt/gallon for 5.2% - I used
7.5 ounces and guesstimated 5.5% which is a little high.

- Mark