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



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.

Seasonings this brine would pair well with: Asian Delight BBQ Rub, Hidden Cove Lemon Garlic Blend, and Zanzibar Curry.


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.


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

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Coriander Seeds, Whole 2 floz bottle $2.25
Cinnamon, Vietnamese, Saigon Cassia: Chips 1 oz bag $2.95
Fennel Seeds, Whole 1 oz bag $1.25
Mustard Seeds, Yellow 1 oz bag $1.20
Allspice Berries, Jamaican 1/2 oz bag $1.40
Ginger, Cracked, Organic 4 oz bag $7.00
Garlic, Dehydrated: Minced 1 oz bag $2.20
Chile, De Arbol Pepper, Whole 1/2 oz bag $1.75
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"My spice shipment just arrived. Oh my gosh! Your spice blends are nuts! I could sit and eat them out of the jar with a spoon! I have been put on a extremely low sodium diet and am allergic to garlic, so my past enjoyment of cooking had disappeared into bland, boring, plain dishes. I had begun to dread mealtime. There just isn't much out there in the non-salt spice blend category to inspire me. Not anymore! Just WOW!"
-Kelly T. of Vero Beach, FL

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