Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Hot New Tricks
Save Recipe Print
Zucchini Pickled Noodles
Total:
20 min
Active:
20 min
Yield:
1 quart
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
1 quart
Level:
Easy

Ingredients

Directions

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.

Cook's Note

For safety, before adding the water and vinegar to the hot oil, sprinkle just a few drops of the liquid into the oil. If the oil splatters, then it needs to cool before adding the full recipe amount. Continue to test the oil with mere sprinkles of vinegar and water until no splattering occurs. At this time, it will be safe to add the full amount of vinegar and water.

More from:

The Kitchen

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Sunny's Sunset Park Noodle Bowl

Recipe courtesy of Sunny Anderson

Noodle Kugel

Recipe courtesy of Dave Lieberman

Noodle Kugel

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Vietnamese Noodle Soup

Recipe courtesy of Food Network Kitchen

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword