BOB wrote:

All I'll add is that the salt dissolves better (faster) in warmer
water. I have boiled the brine, but that changes the taste because
the sugars in the citrus begin to caramalize (or something). The
powders do also seem to mix in faster with the hot or warm water.

I generally dissolve the sugar and salt in hot water off the heat. I add
spices and herbs while it is still warm and then use ice and cold water
to get to the correct volume. That way I don't have to worry about
undissolved ingredients or having to chill the brine before I can use it.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?