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Have you ever eaten cactus nopales? That is the flat part of the prickly pear cactus plant also called the pads. You would be surprised at how good they really are! I will show you How to Pickle Cactus Nopales.

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.
Servings 3 Pint Jars
Author Reuse Grow Enjoy

Ingredients

  • 1-2 Jalapeño Seeded Sliced Into Strips
  • 2 C Organic Apple Cider Vinegar
  • 1/2 tsp Turmeric
  • 2 tsp Organic Honey
  • 1/4 C Sea Salt
  • 2 1/2 C Organic Sugar
  • 4-5 Cactus Paddles prepared with directions above
  • 4 Cinnamon Sticks
  • 6 Fresh Cloves Garlic

Instructions

  1. Combine honey, vinegar, turmeric, sugar, 1 cinnamon stick and salt into a small saucepan.
  2. Bring the mixture to a boil and then reduce heat and allow to simmer for five minutes. Be sure to stir frequently.
  3. While that is simmering, get 3-pint canning jars with wide mouth ready.
  4. Pack each jar with 2 cloves garlic, 1-2 slices Jalapeno slices, 1 cinnamon stick, and cactus strips.
  5. 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.
  6. If you do not have enough brine, use a little distilled water to top it off.
  7. Put the lids on the jars and allow to cool. Then refrigerate for up to 1 to 2 weeks.
  8. If keeping longer, can them in a water bath canner.