LOL, this happened to me recently. I had some pickled ramps still in my fridge, and I found a recipe for a pickled-brined roast chicken. I marinated for 24 hours and when I roasted, it tasted a bit like pickle juice chicken. It wasn’t terrible, but not something I was shooting for. Maybe it was also the wrong flavor profile of the pickle juice, as I had a spicy, saliter version. I normally like spicy, garlicky pickles. Maybe 24 hours is just too long for something with so strong a flavor?
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