If you want that classic, savory taste, the standard rule is ½ teaspoon per pint. For a quart, you'll use 1 teaspoon. That’s it. A tiny pinch of magic.
Think of it this way: that’s less salt than a single bag of potato chips. You’re practically being healthy. Weird, right?
But don't just dump it in. Layer it. Put the salt at the bottom of the clean jar first. Then pack your tomatoes on top. It dissolves perfectly this way.
What About Kosher vs. Table Salt?
This is where it gets fun. Use canning or pickling salt. It’s pure. No anti-caking agents. Those agents can make your brine cloudy and look weird.
Kosher salt works too, but it's fluffier. One teaspoon of kosher salt is less salty by weight. You’d need to use more. Stick with fine, plain salt for consistency.
Don’t use iodized salt. The iodine can turn your tomatoes a weird, dark color. Nobody wants gray tomatoes in a jar. That’s just sad.
