How to Pickle Cactus Nopales
Pickle cactus nopales is a great way to add a boost of flavor to just about any dish. Toss in a salad or eat on their own.
Reuse Grow Enjoy
Sliced Into Strips
Organic Apple Cider Vinegar
prepared with directions above
Fresh Cloves Garlic
Combine honey, vinegar, turmeric, sugar, 1 cinnamon stick and salt into a small saucepan.
Bring the mixture to a boil and then reduce heat and allow to simmer for five minutes. Be sure to stir frequently.
While that is simmering, get 3-pint canning jars with wide mouth ready.
Pack each jar with 2 cloves garlic, 1-2 slices Jalapeno slices, 1 cinnamon stick, and cactus strips.
After the brine is done simmering, pour it over each jar leaving about a half inch from the top. Try to make it even amount in each jar.
If you do not have enough brine, use a little distilled water to top it off.
Put the lids on the jars and allow to cool. Then refrigerate for up to 1 to 2 weeks.
If keeping longer, can them in a
water bath canner