Make your protein tender and juicy with this easy DIY brining spices recipe. This flavor combination is scrumptious with shrimp or chicken.



Ingredients

Notes

Directions

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, 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, 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.

Serving Suggestions

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.

Yields

About 2 Tbsp. brining spices for up to 2 quarts of brine

Thanks To

Mike Johnston, Savory Spice founder

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Savory Spice Shop Ingredients
Lemon Peel, Minced, Dehydrated 1 oz bag $4.25
Ajowan Seeds OUT OF STOCK
Peppercorns, Green, Mysore 2 floz bottle $6.15
Garlic, Dehydrated: Minced 1 oz bag $2.20
Cinnamon Sticks, 3" Indonesian Cassia 1 oz bag $2.10
Cloves, Madagascar, Whole 1/2 oz bag $2.10
Mint Leaves, Spearmint, Organic 1 oz bag $3.45
Bay Leaves, Turkish 1/4 oz bag $2.35
Lime Leaves, Makrut, Dried 1/4 oz bag $6.80
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