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Recipe Summary

active:
25 mins
total:
1 hr 10 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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