Sorry Charlie's Oyster Bar

Yes, You Can Cook With Pickle Brine | Eater

"Chef Nate Cayer (identified in the text as being in Savannah, Georgia) offers practical brining guidance and food-safety context: "When you brine meat, it enhances the flavor and results in a juicy, tender texture," he says. "The high salt content also helps eliminate any unwanted bacteria." He gives specific timing advice: "For most proteins, 16 to 24 hours is the sweet spot for brining, as it gives the salt and seasonings ample time to penetrate the meat and enhance its natural flavor and juiciness," Cayer says. "Larger cuts, like pork shoulders or roasts, can benefit from up to 36 hours in the brine, ensuring the seasoning reaches deep into every fiber." He also warns about over- and under-brining: "If the brining time is too short, the flavors won’t fully develop, and if it’s too long the texture could be compromised." - Sarra Sedghi