Spicy Pickled Nopales
Spicy pickled nopales are one of the most intense and flavorful variations in Mexican cuisine. Nopal cactus has been an important part of the Mexican diet for centuries, consumed fresh, cooked, or pickled. The addition of jalapeño and dried chili adds extra spice to the dish, which goes perfectly with tacos, burritos, or even grilled meats. This recipe is easy to make at home and is excellent for lovers of flavors and spice.
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 mucilaginous coating.
2
Using a sharp knife, trim off the spines and any tough parts from the pads. Then, slice them into thin strips or smaller pieces.
3
Bring a large pot of water to a boil and add the sliced nopales. Cook for 5 minutes, then drain and rinse with cold water to further reduce the slimy texture.
4
In a separate 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 into the jars, along with the garlic cloves, dried chili peppers, sliced jalapeño peppers, bay leaves, black peppercorns, and cumin seeds.
6
Pour the hot pickling brine over the ingredients in the jars, making sure to completely submerge them.
7
Seal the jars and let them cool to room temperature. Then, store them in the refrigerator for at least 24 hours to allow the flavors to meld.
