Spicy Pickled Nopales
- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR 10 MIN plus 2 days marinating
- SERVINGS: Makes 2 cups
- •HEALTHY
- •MAKE-AHEAD
- •VEGETARIAN
- 1 pound nopales (fresh cactus paddles)—thorns removed, paddles peeled and sliced 1/4 inch thick (see Note)
- 2 jalapeños, sliced crosswise 1/4 inch thick
- 1/4 cup kosher salt
- 2 cups water
- 1 cup apple cider vinegar
- 3/4 cup sugar
- 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
- 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.
- 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.
Make Ahead
The pickled cactus and jalapeños can be refrigerated for up to 1 week.
Notes
Most nopales are sold with the spikes removed; any stray spikes can be removed with a sharp paring knife.
Serve With
Refried Beans with Spicy Pickled Nopales.
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Harold Dieterle is a passionate fan of the TV series
Game of Thrones.
More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.

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