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




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 thyme 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 brining liquid, along with 1/2 cup salt and 1/4 cup sugar. Crush the thyme by firmly rubbing it in the palms of your hands; this will help release the fullest flavor. Add crushed thyme 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: apple cider, coconut milk, honey, lime juice, orange juice, or pomegranate molasses.

Seasonings this brine would pair well with: Jamaican Jerk Seasoning, Bajan Seasoning, and Cajun Style Blackening Seasoning.


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
Mulling Spices 1 oz bag $4.55
Charnushka 4 floz bottle $3.80
Garlic, Dehydrated: Minced 1 oz bag $2.20
Peppercorns, Black Malabar 1 oz bag $2.65
Thyme, French Premium 2 floz bottle $3.40



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