Spicy Pickled Nopales
Spicy pickled nopales are a zesty variation in Mexican cuisine, elevating the traditional pickled nopal cactus experience with a rich flavor profile. While the Aztecs used nopales for medicinal and nutritional purposes centuries ago, pickling with vinegar and spices gained popularity later. The various spices like pepper, cumin, and coriander enhance the flavors and are perfect for tacos, salads, or even served as a side dish.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the nopal cactus pads under 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 from the pads. Then, slice them into thin strips or smaller pieces.
3
Bring a large pot of water to a boil, add the sliced nopales, and cook for 5 minutes. Drain and rinse under cold water to further reduce the mucilaginous texture.
4
In another pot, combine the vinegar, water, salt, and sugar. Bring to a boil; this is your pickling brine.
5
Prepare sterilized canning jars. Place the cooked nopales into the jars, along with the garlic cloves, dried chili peppers, bay leaves, black peppercorns, cumin seeds, and coriander seeds.
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.
