Sweet & Spicy Brining Spices Recipe
About 2 Tbsp. brining spices for up to 2 quarts of brine
- 2 tsp. Coriander Seeds
- 1 tsp. Saigon Cinnamon Chips
- 1 tsp. Fennel Seeds
- 1 tsp. Yellow Mustard Seeds
- 1/2 tsp. Jamaican Allspice Berries
- 1/2 tsp. Cracked Ginger
- 1/2 tsp. Minced Garlic
- 2 to 4 Chile de Arbol, depending on desired spiciness
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- Check out our DIY Brining Spices feature for even more flavor directions you can take your brine.
- Check out our Brining 101 feature for everything you need to know about brining.
Try replacing a quarter or less of the liquid for the brine with one or a combination of the following: apple cider, buttermilk, Savory’s Cajun Cayenne Hot Sauce, coconut milk, lime juice, orange juice, or Pomegranate Molasses.
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 1 1/2 cups (of your 2 quarts) of 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.
Mike Johnston, Savory Spice Shop founder