Citrus & Sweet Brining Spices Recipe
About 2 Tbsp. brining spices for up to 2 quarts of brine
Cook: 10 min
- 2 tsp. Dehydrated Minced Orange Peel
- 1 tsp. Minced Lemon Peel
- 1 tsp. Saigon Cinnamon Chips
- 3/4 tsp. Fenugreek Seeds
- 1/2 tsp. Anise Seeds
- 1/2 tsp. Jamaican Allspice Berries
- 1/4 tsp. Inner Cardamom Seeds
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This recipe yields about 2 Tbsp. brining spices to flavor up to 2 quarts of brine. For 2 quarts of brine, place all ingredients in a small saute pan and toast over medium heat until aromatic, 3 to 4 min., stirring constantly. Add toasted spices to 1½ cups (of your 2 quarts) of your brining liquid, along with 1/2 cup salt and 1/4 cup sugar. Bring to a boil for 1 to 2 min. Let the boiled, spiced brine cool completely before adding it back to the remaining brining liquid. Tip: You can speed up the cooling process by adding ice cubes.
Try replacing a quarter or less of the liquid for the brine with one or a combination of the following: apple cider, buttermilk, cranberry juice, grapefruit juice, lime juice, orange juice, or pomegranate molasses.
Mike Johnston, Savory Spice founder