Pickle Your Next Batch Of Zucchini Noodles For Tangier Taste

If you picked up on the spiralized vegetable trend a few years back and promptly dropped it, it's probably because you came to terms with the fact that skinny strands of squash will never match up to pasta. Sure, an excessive amount of carbs isn't the best for our bodies, but they certainly taste good.

Even the most perfect zucchini noodles will never be pasta, but they don't have to be. Summer squash has a taste of its own, and with a few additions, it can make a great dish. If you're a fan of eating pickled zucchini, you can give zoodles the same treatment. The zesty, bright flavor of pickled zucchini noodles can be enjoyed by the bowlful thanks to salt, vinegar, and a few herbs and spices.

Since zucchini is summer squash, you can embrace the flavors of warm weather by enjoying the tangy zoodles with bright and fresh pesto, seafood and cherry tomatoes, earthy goat cheese and feta, or on its own.

How to make pickled zucchini

The easiest way to make zucchini noodles is with a spiralizer, but don't fret if you don't have one — you can use a mandolin, potato peeler, or even a cheese grater to make the noodles. If you prefer thicker strips of zucchini, you can use a knife to control the size of your noodles. With your zucchini noodled, add oil to a pot and sautee your aromatics of choice — onion and garlic are always a good base.

After a few minutes, pour in water and vinegar and let the mixture simmer for some time. Using a clean mason jar, add your zucchini noodles and pour in the oil-vinegar mix, ensuring that the noodles are fully covered. Spice things up with your choice of fresh herbs — thyme, parsley, and ginger go especially well with zucchini. Cover with the lid and let it sit for an hour. You can serve the pickled zucchini noodles right away or keep them in the fridge for a week.