Sweet Pickled Cactus (Nopales)
Pickled Cactus Strips are cactus pads (Nopales) that are trimmed, cleaned, and sliced, then pickled in a sweet brine that is full of flavor.
Servings 24 servings
- 2 C apple cider vinegar *organic
- 2 tsp honey
- 2.5 C. sugar
- 1/2 tsp turmeric
- 1/4 C sea salt
- 3 cinnamon sticks
- 6 cloves garlic
- 2 jalapeños *seeded and sliced into long strips
- 5 cactus paddles washed and prepared (cut into strips - see directions above)
In a small saucepan, combine the vinegar, honey, sugar, turmeric, salt and 1 cinnamon stick.
Bring to a boil, then reduce the heat to simmer, keep on simmer for 5 minutes stirring frequently.
While that is on the stove, prepare 3 Ball Canning wide mouth pint canning jars.
In each jar, place 1 cinnamon stick, 2 cloves of garlic and 1-2 strips of sliced jalapeño.
Once the brine has been on simmer for 5 minutes, pour the brine over each of the jars leaving 1/2 inch headspace. If you are short on brine, top off each jar with a little distilled water.
Place the caps on the jars and screw tightly. Allow to cool and refrigerate.
- This recipe makes 3 pints (12 servings each 1/4 C.)
Calories: 208kcal | Carbohydrates: 52g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2361mg | Potassium: 45mg | Fiber: 1g | Sugar: 50g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg