Se vi piacciono i cetrioli sottaceto o marinati, but no volete cementarvi in a ricetta complicated with many passes and barattoli da sterilizzare dopo il riempimento, this variant merits di essere provata. It is simple, fast and very practical, so when you have a variety of cetrioli and volete fare scorta during the winter.
We have learned this method and have finished it in order to prepare it in large quantities and at the same time finish it in fretta. I cetrioli risultano croccanti, profumati, leggermente agrodolci e ottimi con i piatti fatti in casa .
The best part is that it is not necessary to use water that is too deep or you will lose time to sterilize barattoli feet. The marinata is prepared separately, and the cetrioli are cooked briefly in its interior and can be varied and kept warm.
The result is a tasty confection and balanced taste, adatta all’inverno, ai pasti di tutti i giorni o ai taglieri delle feste.
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