Recipe of the Week
Pickled nopalitos
Courtesy of
Jackie Clay

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4 lbs. de-spined, sliced fresh nopalitos
mustard seed
dill seed (if dill flavoring is desired)
garlic cloves, halved
dry red hot peppers
5 cups white vinegar
5 cups water
1/2 cup salt


Rinse the sliced nopalitos in cold water. Pack them into pint jars. For each pint jar, add 1/2 tsp. whole mustard seed, 1/2 tsp. dill seed (optional), 1 clove garlic, peeled and halved, and a small dry red hot pepper.

Combine vinegar, water, and salt in saucepan and heat to boiling. Pour the boiling solution over nopalitos, filling to within 1/2 inch of top of jar. Wipe the jar rims clean, place hot, previously-boiled lids on the jars, and screw the ring down firmly tight. Process in hot water bath for 5 minutes, counting from the time the water in the canner reaches a full rolling boil after the jars have been added. Cool.

Store for at least 2 weeks to allow the flavor to develop.

Refrigerate the jar before serving and serve icy cold.

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