Pickled Nopales
Pickled nopales are a traditional staple in Mexican cuisine, enjoyed for centuries. The nopal cactus is native to the region and was highly valued by the Aztecs for its nutritious and healthy properties. Fermenting or pickling in vinegar allows for longer storage while preserving its fresh flavor and crunchy texture. Today, it is loved by Mexican food enthusiasts around the world, as it is an excellent addition to tacos, salads, or even as a side dish.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the nopal cactus pads in cold water to remove any dirt and the cactus's natural mucilage.
2
Using a sharp knife, trim off the spines and any tough parts of the pads. Slice them into thin strips or smaller pieces.
3
Bring a large pot of water to a boil and add the sliced nopales. Boil for 5 minutes, then drain and rinse with cold water to reduce the mucilaginous texture.
4
In another pot, combine the vinegar, water, salt, and sugar. Bring to a boil. This will be your pickling brine.
5
Prepare sterilized canning jars. Place the cooked nopales, garlic cloves, oregano, chili peppers, and bay leaves into the jars.
6
Pour the hot pickling brine over the ingredients in the jars, ensuring they are completely submerged.
7
Seal the jars and let them cool to room temperature. Then, store in the refrigerator for at least 24 hours to allow the flavors to meld.
