Sweet and Sour Pickled Nopales
Sweet and sour pickled nopales are a modern twist on traditional Mexican cuisine, combining the classic pickled nopal with sweet and tangy flavors. The addition of honey and brown sugar balances the acidity of the vinegar, while the ginger and chili add a unique character to the dish. Nopal cactus has been an important part of the Mexican diet for centuries, but this version is especially well-suited for salads, alongside grilled meats, or even enjoyed on its own. If you love exciting flavor combinations, you definitely have to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the nopal pads in cold water to remove any dirt and the cactus's natural mucilage.
2
Using a sharp knife, trim off the thorns and any tough edges from the pads. Then, slice the pads into thin strips or smaller pieces.
3
Bring a large pot of water to a boil, add the sliced nopales. Boil for 5 minutes, then drain and rinse with cold water to reduce the slimy texture.
4
In another pot, combine the vinegar, water, salt, brown sugar, and honey. Bring to a boil. This will be your pickling brine.
5
Prepare sterilized mason jars. Place the cooked nopales, garlic cloves, sliced ginger, chili peppers, bay leaves, black peppercorns, and coriander seeds into the jars.
6
Pour the hot sweet and sour 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 them in the refrigerator for at least 24 hours to allow the flavors to meld.
