Trim, peel, and slice <quantity>1</quantity> onion

Peel and coarsely chop <quantity>3</quantity> garlic cloves

Remove <quantity>1<unit>tbsp</unit></quantity> of fresh rosemary leaves from the stem

Roughly chop the rosemary with <quantity>1<unit>tbsp</unit></quantity> of fresh thyme

Add <quantity>10</quantity> juniper berries to a mortar and grind to a coarse powder. Transfer to another container

Add <quantity>10</quantity> white peppercorns to a mortar and grind to a coarse powder

Fill a pan with <quantity>4<unit>cups</unit></quantity> of water. Add the sliced onion and garlic

Add <quantity>4<unit>tbsp</unit></quantity> of salt and <quantity>4<unit>tbsp</unit></quantity> of sugar

Add <quantity>1<unit>tbsp</unit></quantity> of dried thyme and the chopped fresh herbs

Add the crushed juniper berries and the black peppercorns. Add <quantity>1</quantity> dried bay leaf

Bring the liquid to a boil for 4m over medium heat to extract the flavors. The brine is ready

You can put any kind of leftover meat in this brine for 4-5h to preserve it for a few extra days! Enjoy!