Ingredients:

  • 8 cups water (1.9 liters)
  • 1/2 cup kosher salt (120 g)
  • 1/4 cup granulated sugar (50 g, optional)
  • 2 large bay leaves
  • 1 tablespoon whole black peppercorns
  • 3 garlic cloves, smashed
  • 3 sprigs fresh thyme or rosemary (optional)

Instructions:

  1. Combine water, kosher salt, and sugar in a large pot.
  2. Heat gently and stir until salt and sugar dissolve completely.
  3. Remove from heat and allow the brine to cool to room temperature.
  4. Add bay leaves, black peppercorns, smashed garlic, and fresh herbs to the cooled brine.
  5. Place meat into a large non-reactive container and pour the cooled brine over it, ensuring the meat is fully submerged.
  6. Cover the container and refrigerate according to brining times: poultry 8–12 hours, pork 4–6 hours, fish 30 minutes to 1 hour, vegetables 1–2 hours.
  7. After brining, remove the meat from the brine and discard the liquid. Rinse briefly under cold water and pat dry with paper towels before cooking.