how many grams in a cup of salt?

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conversion reference

things people ask

• When would a recipe ever call for a cup of salt?
  Brining and salt-baking. A salt-crust whole fish or chicken can use 2-4 cups of coarse salt mixed with egg whites to encase the bird. Wet brines for a turkey often spec ½ to 1 cup of table salt per gallon of water. Dry cures for bacon or gravlax also work at the cup scale, where 128 g of fine salt is the baseline before sugar and aromatics get added.
• Does a cup of kosher salt weigh the same as a cup of table salt?
  No, and the gap is large. A cup of fine table salt is around 128 g because the crystals are dense and pack tightly. A cup of Diamond Crystal kosher salt runs closer to 140 g, while Morton kosher pushes 240 g per cup because the flakes are heavier and denser. Swapping cup-for-cup between brands is the single most common way to over- or under-salt a brine.
• How much salt goes into a basic wet brine?
  A standard light brine is about 3 tablespoons of table salt — roughly 24 g — per quart of water, which is around 6% salinity by weight. For a 1-gallon brine, you're at ¾ cup table salt (about 96 g). If you switch to Morton kosher, halve the volume; if you switch to Diamond Crystal, use closer to double. Always go by weight when scaling brines past a single quart.

related conversions

• Salt: tablespoons to grams
• Salt: teaspoons to grams
• Salt guide