Spicy Pickled Nopales

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 pound nopales (fresh cactus paddles)—thorns removed, paddles peeled and sliced 1/4 inch thick (see Note)
2. 2 jalapeños, sliced crosswise 1/4 inch thick
3. 1/4 cup kosher salt
4. 2 cups water
5. 1 cup apple cider vinegar
6. 3/4 cup sugar
7. 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)

1. In a large bowl, toss the cactus paddles and jalapeños with the salt and let stand for 45 minutes. Drain well. Transfer the cactus and jalapeños to a heatproof bowl.
2. In a medium saucepan, combine the water with the vinegar, sugar and paprika and bring to a boil. Pour the brine over the cactus and jalapeños and stir well. Let cool to room temperature, then cover and refrigerate for 2 days before serving.