This recipe yields about 2 Tbsp. brining spices to flavor up to 2 quarts of brine. For 2 quarts of brine, place all ingredients except spearmint, thyme, bay and lime leaves in a small saute pan and toast over medium heat until aromatic, 3 to 4 min., stirring constantly. Add toasted spice to 1½ cups (of your 2 quarts) of brining liquid, along with 1/2 cup salt and 1/4 cup sugar. Rub spearmint, thyme, bay, and lime leaves firmly in the palms of your hands; this will help release the fullest flavor. Add crushed leaves to the seasoned brining liquid and 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: buttermilk, coconut milk, cranberry juice, grapefruit juice, lime juice, orange juice, tomato juice, or pomegranate molasses.

Seasonings this brine would pair well with: Mt. Olympus Greek Style Seasoning, Red Thai Curry, and Cuban Island Spice.

ITEMS IN THIS RECIPE

Minced Lemon Peel

89

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Green Mysore Peppercorn

24

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Minced Garlic

79

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Indonesian Cinnamon Sticks

29

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Madagascar Cloves

38

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Spearmint (Organically Sourced)

36

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Mediterranean Thyme

77

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Turkish Bay Leaves

70

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Dried Makrut Lime Leaves

72

$10.65

0.50oz Bag  

Net 0.50oz

$10.65