Ingredients
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1 gallon vegetable broth
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1 ½ cups sea salt
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⅓ cup brown sugar
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2 tablespoons black peppercorns
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1 tablespoon dried rosemary
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1 tablespoon dried sage
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1 tablespoon dried thyme
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2 gallons water
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½ cup apple cider vinegar
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3 apples, cut into quarters
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1 onion, cut into quarters
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½ cup Worcestershire sauce
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3 cloves garlic, peeled
Directions
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Combine vegetable broth, sea salt, brown sugar, peppercorns, rosemary, sage, and thyme in a large stockpot. Bring to a boil, stirring frequently until salt and sugar dissolve. Remove from heat and let cool to room temperature.
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Pour the water, broth mixture, and apple cider vinegar into a 5-gallon bucket; stir until brine is combined. Add the apples, onion, Worcestershire sauce, and garlic to the brine mixture.
