Pickled Prickly Pear

I’m glad some of our spring veggies are coming to an end.  The mushrooms may not end this spring, because of all the rain we’ve had, but I’m just tired of picking and preparing them.  The asparagus has almost finished producing, and the prickly pear pads (nopales) are over.  I’m always wanting new ways to preserve whatever harvest I’m working with, and the last of the nopales got put into pickling brine.  It’s my new go-to pickle, they’re delicious.  If you’ve read my previous posts about pickles – I only make quick pickles. The whole “processing” part is too much of a time investment for me.  And the prickly pear I work with are the thornless variety – all the new bright green pads.  Look for the preparation link in the recipe.

If you’re not familiar with nopales, they ooze like okra do, so even when you take them out of the pickling jar, they ooze a little.  Just lay them on a paper towel, before serving.

Pickled Prickly Pear

Pickled Prickly Pear

Ingredients

  • Prepared prickly pear pads (nopales)
  • White vinegar
  • Salt
  • Pickling juice, homemade or leftover from store bought

Instructions

  1. For cleaning instructions for nopales, click here.
  2. Bring a large pot of water to a boil. Add 2 or more tablespoons of white vinegar and some salt. Return to a boil, and add nopales. Boil about 5 minutes (you're blanching the pads).
  3. Remove from pot, cut into strips, and place in jar of pickling brine.
  4. Taste after a couple days. They're a quick pickle, so it shouldn't take long.
  5. When you remove strips from the jar, lay them on paper towels to blot, then serve.
http://www.centexcooks.com/pickled-prickly-pear/