- 2 cups kosher salt
- 3 tablespoons poultry seasoning
- 3 tablespoons onion powder
- 1 tablespoon ground black pepper
- 1 gallon vegetable broth
- 2 quarts tomato juice
- 1 quart water
- 4 ounces sun-dried tomatoes
- 1 ounce basil leaves
- Stir salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour vegetable broth, tomato juice, and water into the stockpot and stir to dissolve the salt mixture; add sun-dried tomatoes and basil leaves. Bring the mixture to a boil, reduce heat to medium, and cook the brine, stirring occasionally, until the seasonings are completely dissolved, about 20 minutes.
10/24/2019
recipepes.com
sun-dried tomato and basil brine, recipe
PT15M
PT1H
5
455 calories
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