Pickled Nopales (Cactus Pads)
A recipe for pickled nopales with onions and jalapeños, ideal for those seeking to incorporate these unique cactus pads into their diet.
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Instructions
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Prepare a water bath canner and wash 4 half-pint jars with their lids.
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Trim tough edges from cactus pads, then cut them into 4 1/2-inch planks and 1/2-inch strips.
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Toss the nopales strips with salt in a nonreactive bowl, let stand for at least an hour, then rinse and pat dry.
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Trim and slice onions into 1/4-inch strips.
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Trim and slice jalapeños into thin strips, removing seeds and membranes for less heat if desired.
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In a nonreactive pot, combine vinegar, salt, peppercorns, and coriander seeds; bring to a boil, then simmer for 10 minutes.
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Pack the cactus strips, onion, and jalapeño into the clean jars.
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Pour the hot vinegar brine into the jars, leaving 1/2-inch headspace.
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Apply lids and rings, and process in the water bath canner for 10 minutes.