| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 quart |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 329 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 54 mg |
| Sodium | 224 mg |
Reviews
How are you guys utilizing the pickled zucchini? Are you using it as a topper on grilled meat or an addition to a salad. Looking for ideas. Thank you.
Love these I wonder if they can be canned ??
Looking forward to this recipe. My hubs brought it to my attention. Fingers crossed I can do as good as you Marcela!
Substituted with cucumbers and added 2/3 cup sugar and reduced oil to 1/4 cup only. So delicious
I made these Zucchini Pickled Noodles on Sunday and love them. Now I have requests to make them again and give them away. Thanks Marcela you are amazing! 🙂