Brine
Recipe information
Yield
makes about 4 quarts
Ingredients
2 tablespoons juniper berries
2 tablespoons allspice berries
1 tablespoon fennel seeds
1/3 cup granulated sugar
1/2 cup kosher salt
2 cloves
2 bay leaves
2 chiles de árbol
1 onion, sliced
1/2 bulb fennel, sliced
1 carrot, peeled and sliced on the diagonal
4 sprigs thyme
4 sprigs flat-leaf parsley
Preparation
Step 1
Crush the juniper berries coarsely in a mortar. Repeat with the allspice and then the fennel seeds.
Step 2
Dissolve the sugar and salt in 2 cups hot water (just hot enough to dissolve the sugar) in a large, very clean container. Add the juniper berries, allspice berries, fennel seeds, cloves, bay leaves, chiles, onion, fennel, carrot, thyme, and parsley. Add 3 quarts very cold water, and stir to combine all the ingredients.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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