Now it's the right time to prepare some tasty reserves for wintertime, and not just any kind of reserves, but some lovely pickles. Sauerkraut is a must as well, but usually, that's done later in the year. I know that in many countries gherkins, cucumbers, or cornichons are pickled using vinegar which is a good preservative, but the taste is not at all that great. In this country, most of them are pickled using brine or water with salt to which garlic and other aromatic enhancers like dill, bay leaves, thyme, horseradish, carrots, and cherry leaves are added. I grew up with this taste and it's YumYum! Making and preserving your own tomato juice is also common around here.
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