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5 from 1 vote

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.
Course Snack
Cuisine American
Keyword cactus, pickled, nopales, cactus pads, pickling, canning
Prep Time 15 minutes
Cook Time 15 minutes
Resting time (Cool) 20 minutes
Total Time 53 minutes
Servings 24 servings
Calories 208kcal
Author Sheryl


  • 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 jalapeƱos *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 jalapeƱo.
  • 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