Spicy Pickled Nopales

1. 1

   In a large bowl, toss the cactus paddles and jalapenos with the salt and let stand for 45 minutes.

2. 2

   Drain well.

3. 3

   Transfer the cactus and jalapenos to a heatproof bowl.

4. 4

   In a medium saucepan, combine the water with the vinegar, sugar and paprika and bring to a boil.

5. 5

   Pour the brine over the cactus and jalapenos and stir well.

6. 6

   Let cool to room temperature, then cover and refrigerate for 2 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.