Makes about 2 gallons
2 US gal water (32 cups)
300 g kosher salt
200 g brown sugar
2 oranges, sliced
4 rosemary sprigs
4 bay leaves
1 tbsp peppercorns

16-quart or larger food-safe pot + lid
Kitchen scale • measuring jug
Tablespoon • stirring spoon
Food thermometer
Knife + cutting board
Check refrigerator space.

Weigh 300 g salt. Measure 32 cups water: 4 for heating, 28 cold. Check that your container fits the refrigerator.
Visit the recipe for all instructions.