Add water, sea salt, coconut sugar, beetroot powder and pickling spice to a large stock pot and bring to a boil over high heat until salt and sugar have dissolved.
Remove from heat and allow brine to cool to room temperature.
Corned Beef
Place brisket in a 2 gallon zip top bag or large vacuum bag and add brine. Seal bag and lay flat inside a refrigerator for 10 days turning brisket every day.
After 10 days, remove brisket from refrigerator and rinse with cool water.
Place brisket in a pot just large enough to hold meat.
Add carrot, onion and celery and cover with water by one inch.
Bring to a boil over medium high heat.
Reduce temperature to low and simmer for 3 hours or until meat is fork tender.
Remove from heat and let cool.
Slice meat across the grain and enjoy.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/corned-beef/