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Russian · Snacks
Pickled Scallop Squash Appetizer for Winter
A flavorful vegetable preserve featuring scallop squash, bell peppers, and a rich tomato sauce that makes a wonderful addition to your winter menu.
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Ingredients
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the scallop squash and bell peppers into uniform cubes.
2
Process the tomatoes, parsley, and garlic in a food processor until smooth to form a sauce.
3
Combine the diced vegetables in a heavy-bottomed pot, pour in the oil and the tomato-parsley sauce, season with salt halfway through simmering, add the sugar, and cook for about 40 minutes until the squash is tender.
4
Stir in the vinegar at the end, if using.
5
Pack the hot appetizer into sterilized jars, seal tightly, and wrap in a blanket until completely cooled. Store in a cool place.
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