Zucchini Pickled Noodles

  • Yield : 1 quart
  • Cook Time : 20m
  • Ready In : 20m
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  • 2/3 cup olive oil
  • 2 cloves garlic
  • 1/4 white onion
  • 1 jalapeno pepper, optional
  • 2/3 cup water
  • 2/3 cup white distilled vinegar
  • 2 teaspoons crumbled dried Mexican oregano
  • 2 teaspoons whole peppercorns
  • 2 bay leaves
  • 3 medium zucchini, spiraled into noodles
  • Kosher salt


Step 1

Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic, onion and jalapeno, if using, and cook until the onion is slightly cooked, but still crispy, about 5 minutes. Add the water and vinegar and bring to a simmer (see Cook's Note). Remove from the heat and add the oregano, peppercorns, bay leaves and zucchini noodles. Season with salt. Place in a jar without a lid and let cool slightly. When done cooling, place on the lid and refrigerate.

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