ZUCCHINI PICKLED NOODLES

Zucchini Pickled Noodles image

Provided by Marcela Valladolid

Time 20m

Yield 1 quart

Number Of Ingredients 11

Previous Next

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

Steps:

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.