- 1 gallon vegetable broth
- 1 1/2 cups sea salt
- 1/3 cup brown sugar
- 2 tablespoons black peppercorns
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 2 gallons water
- 1/2 cup apple cider vinegar
- 3 apples, cut into quarters
- 1 onion, cut into quarters
- 1/2 cup Worcestershire sauce
- 3 cloves garlic, peeled
- 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.
- 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.