🧂 Salt Conversion Calculator

Convert between 26 salt types with precision for perfect brining and cooking

🌟 Comprehensive Salt Database

This calculator includes 26 different salt types from common brining salts to specialty finishing salts, sea salts from around the world, and even curing salts for charcuterie. Whether you're converting between Morton and Diamond Crystal kosher salt, substituting table salt for fleur de sel, or calculating Prague Powder for your first bacon cure, we've got you covered!

Input Your Salt Measurement

Enter the amount of salt you want to convert
Select the type of salt you're starting with

Conversion Results

Crystal Size Comparison

Different salt types have different crystal sizes, which affects how they measure by volume. Below are the most common types (our calculator includes 26 different salts!).

Table Salt
⚫
Very fine crystals
292g per cup
Most dense
Pickling Salt
⚫
Pure, fine crystals
292g per cup
No additives
Morton KosherBRAND
⚪⚪
Medium crystals
~218-227g per cup
Dense flakes
Diamond CrystalBRAND
⚪⚪⚪
Large, hollow flakes
142g per cup
Least dense kosher
Maldon Sea Salt
⚪⚪⚪⚪
Pyramid flakes
~125g per cup (est.)
Lightest finishing
Coarse Sea Salt
⚪⚪
Irregular crystals
200g per cup
Medium density
Celtic Sea Salt
⚪⚪
Moist, gray crystals
240g per cup
High minerals
Popcorn Salt
⚫
Ultra-fine powder
300g per cup
Super dense

💡 Why Salt Conversions Matter

Volume vs. Weight: Salt types have dramatically different densities. Diamond Crystal kosher salt is nearly half as dense as table salt by volume, which means 1 cup of Diamond Crystal weighs much less than 1 cup of table salt.

The Solution: Always convert by weight when possible, or use this calculator to ensure accurate conversions. For brining, precision matters—too much salt ruins your food, too little fails to cure properly.

Pro Tip: Professional chefs and bakers always measure salt by weight for consistent results. Invest in a kitchen scale for best outcomes.

🔬 How It Works

This calculator uses the weight-per-volume ratio of each salt type to convert between them accurately. With 26 different salt types, here are some key densities:

  • Table Salt & Pickling Salt: 292g per cup (baseline, most dense)
  • Popcorn Salt: 300g per cup (ultra-fine powder)
  • Fine Sea Salt: 287g per cup (similar to table)
  • Morton Kosher: 218g per cup (0.75x table salt)
  • Diamond Crystal: 142g per cup (0.49x table salt)
  • Maldon Sea Salt: 125g per cup (lightest flaky salt)
  • Celtic Sea Salt: 240g per cup (moist, mineral-rich)
  • Coarse Sea Salt: 200g per cup (variable)
  • Curing Salts (Prague Powder): 292g per cup (fine, but NEVER substitute!)

All conversions are based on these weight ratios, ensuring accuracy regardless of crystal size. The calculator includes common brining salts, specialty finishing salts, curing salts, and regional varieties.

⚠️ Important Notes

  • Morton and Diamond Crystal kosher salts are NOT interchangeable 1:1 by volume
  • When in doubt, measure by weight for critical applications like brining
  • This calculator assumes standard packing—lightly spooned, not packed
  • For fermentation, always use non-iodized salt (kosher, sea, or pickling salt)
  • Curing salts (Prague Powder) are TOXIC—use only in tested recipes at prescribed amounts
  • Lite Salt contains potassium chloride—not suitable for all applications, consult a doctor if on a low-sodium diet
  • Finishing salts (Maldon, Fleur de Sel) are expensive—use for garnishing, not bulk brining
  • Results are approximate; always taste and adjust as needed in non-critical applications

📐 Conversion Formulas

The calculator uses these density ratios for accurate conversions across all 26 salt types:

Weight Conversion:
Target Weight = Source Weight × (Source Density / Target Density)
Volume Conversion:
Target Volume = Source Volume × (Source Density / Target Density)
Example:
1 cup Morton Kosher (218g) → Diamond Crystal
= 218g ÷ 142g/cup = 1.54 cups Diamond Crystal
Another Example:
2 tbsp Maldon (15.6g) → Table Salt
= 15.6g ÷ 18.25g/tbsp = 0.85 tbsp Table Salt

Frequently Asked Questions

Yes, but you need to adjust the amount. Table salt is much denser than kosher salt, so if a recipe calls for 1 tablespoon of table salt, you'll need approximately 1.5 tablespoons of Morton kosher salt or 2 tablespoons of Diamond Crystal kosher salt. Always use this calculator to get precise conversions, especially for brining where salt concentration is critical.

No! This is one of the most common cooking mistakes. Morton kosher salt has denser, box-shaped crystals (218g per cup), while Diamond Crystal has larger, hollow pyramid-shaped crystals (142g per cup). If you use them interchangeably by volume, you could end up with 50% more or less salt than intended. Always specify which brand you're using in recipes, or convert by weight.

Weight is always more accurate and is the preferred method for professional chefs and serious home cooks. A kitchen scale eliminates the guesswork caused by different crystal sizes. For brining, pickling, and fermentation where precision is crucial, weight measurements are essential. However, if you only have volume measurements available, use this calculator to convert accurately between salt types.

While iodized salt will technically work for brining, it's not recommended. The iodine can impart a slightly metallic or bitter taste, and anti-caking agents can make the brine cloudy. For best results, use kosher salt, sea salt, or pickling salt (pure salt without additives). These provide clean flavor and dissolve easily in your brine.

While all salts are primarily sodium chloride, the perceived taste difference comes from three factors: crystal size (affects how quickly it dissolves on your tongue), trace minerals (especially in sea salts and Himalayan salt), and surface area. Fine salts deliver a more intense salty hit, while larger crystals provide a slower, more gradual flavor release. For dissolved applications like brining, these differences largely disappear.

First, identify which type of salt the recipe calls for. If it doesn't specify, assume table salt for older recipes or kosher salt for modern recipes. Then use this calculator: enter the amount and type specified, and it will show you the equivalent in your preferred salt type. For critical recipes like brines, consider converting to weight measurements for future use to eliminate confusion.

The type of salt doesn't affect brining effectiveness—what matters is the sodium chloride concentration in your solution. However, different salts dissolve at different rates: fine salts dissolve faster than coarse crystals. This is why kosher salt is popular for brining—it dissolves easily and is economical. As long as you use the correct weight of sodium chloride (calculated by this tool), any non-iodized salt will work equally well.

Absolutely! Fine sea salt is nearly identical to table salt in density, while coarse sea salt falls between table salt and kosher salt. Use this calculator to determine the right amount—generally, you'll need less fine sea salt than kosher salt. The main advantage of sea salt is that it's naturally non-iodized and can add subtle mineral complexity, though this is mostly lost in dissolved applications like brines.

For Brining: Kosher salt (Morton or Diamond Crystal) or pickling salt—they dissolve easily and are economical. For Fermentation: Pickling salt or fine sea salt—no additives that could interfere with fermentation. For Finishing: Maldon, fleur de sel, or Hawaiian salts—provide texture and visual appeal. For Curing: Prague Powder #1 or #2 only in tested recipes—never substitute regular salt. For General Cooking: Any non-iodized salt works, but measure by weight for precision. This calculator helps you convert whatever you have on hand to what your recipe calls for.

Curing salts (Prague Powder #1, #2, and Saltpeter) contain sodium nitrite or nitrate and are used specifically for curing meats like bacon, ham, and salami. They are part of comprehensive food safety protocols that help reduce bacterial growth risk and give cured meats their characteristic pink color and flavor. They are safe when used correctly in tested recipes at prescribed amounts (typically 1 teaspoon per 5 pounds of meat), but are TOXIC if consumed in large quantities or used as table salt. Always follow USDA guidelines, use digital scales for accuracy, maintain proper refrigeration temperatures, store curing salts separately from regular salt, and never substitute them for regular salt in cooking. If you're new to charcuterie, start with tested recipes from reputable sources like "Charcuterie" by Ruhlman and Polcyn.

⚖️ Important Disclaimer

General Use Disclaimer

This salt conversion calculator is provided for educational and informational purposes only. While we strive for accuracy using industry-standard density measurements and authoritative sources, salt measurements can vary based on factors including crystal shape, packing method, humidity, and brand-specific manufacturing processes.

All conversion values are approximations. For critical applications such as food preservation, curing, or commercial food production, we strongly recommend:

  • Using a calibrated digital kitchen scale for precise measurements by weight
  • Following tested recipes from reputable sources
  • Consulting food safety guidelines from USDA, FDA, or your local regulatory authority
  • Conducting your own measurements if exact precision is required

⚠️ Food Safety & Curing Salt Warning

Curing salts (Prague Powder #1, #2, Saltpeter) are TOXIC if misused. These products contain sodium nitrite and/or sodium nitrate and must only be used in tested recipes at prescribed amounts. Never use curing salts as table salt or in cooking applications.

This calculator provides conversions for informational purposes only. We do not provide guidance on proper curing procedures. Always:

  • Follow USDA and FDA guidelines for meat curing
  • Use tested recipes from reputable charcuterie sources
  • Maintain proper refrigeration temperatures throughout curing
  • Consult a food safety professional if uncertain
  • Store curing salts separately from regular salt with clear labels

📋 No Professional Advice

BrineCalculators.com and the creators of this calculator are not licensed nutritionists, dietitians, food scientists, or medical professionals. This tool does not constitute professional advice. For specific dietary needs, food allergies, medical conditions, or commercial food production, please consult qualified professionals in the relevant fields.

✓ Liability Limitation

By using this calculator, you acknowledge and agree that:

  • You assume all responsibility for your use of the conversion results
  • BrineCalculators.com is not liable for any damages, injuries, or losses resulting from the use of this calculator
  • You will verify all measurements independently for critical applications
  • You understand salt measurements can vary and approximations are provided

Last Updated: November 23, 2025 | Version: 1.0

📚 Sources & References

This calculator was developed using data from authoritative sources in food science, culinary research, and regulatory guidelines. All density measurements and safety information have been verified against multiple sources.

🏛️ Government & Regulatory Sources

  • U.S. Department of Agriculture (USDA) - Food Safety and Inspection Service
    https://www.fsis.usda.gov/
    Curing salt guidelines, meat preservation standards, botulism prevention
  • U.S. Food and Drug Administration (FDA)
    https://www.fda.gov/
    Prague Powder regulations, sodium nitrite limits (156 ppm bacon, 200 ppm other meats)
  • Colorado State University Extension
    https://extension.colostate.edu/
    Botulism prevention, food safety in curing and fermentation

🔬 Scientific & Peer-Reviewed Sources

  • Wikipedia - Curing Salt (Cited & Peer-Reviewed)
    https://en.wikipedia.org/wiki/Curing_salt
    Prague Powder composition (6.25% sodium nitrite), historical and chemical information
  • PubMed Central (PMC) - Microbiological Safety of Processed Meat Products
    https://pmc.ncbi.nlm.nih.gov/
    Current research on nitrite effectiveness, bacterial inhibition studies
  • British Meat Producers Association (2018)
    Study on sodium nitrite and Clostridium botulinum growth
  • Grokipedia - Kosher Salt
    https://grokipedia.com/page/Kosher_salt
    Density ranges for Morton (218-241g/cup) and Diamond Crystal (137-142g/cup)

👨‍🍳 Culinary Authorities & Test Kitchens

📊 Measurement & Data Sources

🥓 Curing & Charcuterie Resources

💬 Community & Expert Forums

Note on Sources: All sources were consulted and verified as of November 2025. We recommend consulting the original sources for the most up-to-date information, especially regarding food safety regulations which may change over time. If you find any inaccuracies or have additional authoritative sources to suggest, please contact us.