I brine poultry. 1 cup pickling salt and 2 cups sugar per gallon of cold water. Brine about 1 hour per lb. Rinse well. Because I use pickling salt (dissolves easily), I don't boil my brine. I am curious if others add anything else to their brine. I have found that herbs add no discernible flavor. If someone has a different experience, I'd love to hear about it.