The figures given in the first two columns of [Table 1] are correct. Those in the last column are correct within the possibilities of ordinary household methods. To make up a brine from this table, the required quantity of salt is dissolved in a smaller volume of water and water is added to make up as nearly as possible to the required 6 quarts.
One pound of salt dissolved in 9 pints of water makes a solution with a salinometer reading of 40°, or approximately a 10 per cent brine. In a brine of this strength, fermentation proceeds somewhat slowly. Pickles kept in a brine maintained at this strength will not spoil. One-half pound of salt dissolved in 9 pints of water makes approximately a 5 per cent brine, with a salinometer reading of 20°. A brine of this strength permits a rapid fermentation, but vegetables kept in such a brine will spoil within a few weeks if air is not excluded.
A brine in which a fresh egg just floats is approximately a 10 per cent solution.
Fermentation takes place fairly well in brines of 40° strength, and will, to some extent at least, up to 60°. At 80° all fermentation stops.
The volume of brine necessary to cover vegetables is about half the volume of the material to be fermented. For example, if a 5-gallon keg is to be packed, 2½ gallons of brine is required.
Table 2.—Freezing point of brine at different salt concentrations
| Salt | Salinometer reading | Freezing temperature |
| Per cent | Degrees | °F |
| 5 | 20 | 25.2 |
| 10 | 40 | 18.7 |
| 15 | 60 | 12.2 |
| 20 | 80 | 6.1 |
| 25 | 100 | 0.5 |
Table 3.—Density of sugar sirup
| Density | Quantity of sugar for each gallon of water[4] | |
| Degrees Brix or Balling | Lbs. | Ozs. |
| 5 | 7 | |
| 10 | 14.8 | |
| 15 | 1 | 7.5 |
| 20 | 1 | 14.75 |
| 25 | 2 | 12.5 |
| 30 | 3 | 9 |
| 40 | 5 | 8.75 |
| 45 | 6 | 13 |
| 50 | 8 | 5.25 |
| 55 | 10 | 4 |
| 60 | 12 | 8 |