Spicy Pickled Nopales

• 1 pound nopales (fresh cactus paddles)thorns removed, paddles peeled and sliced 1/4 inch thick (see Note)
• 2 jalapenos, sliced crosswise 1/4 inch thick
• 1/4 cup kosher salt
• 2 cups water
• 1 cup apple cider vinegar
• 3/4 cup sugar
• 1 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)

1. In a large bowl, toss the cactus paddles and jalapenos with the salt and let stand for 45 minutes.
2. Drain well.
3. Transfer the cactus and jalapenos to a heatproof bowl.
4. In a medium saucepan, combine the water with the vinegar, sugar and paprika and bring to a boil.
5. Pour the brine over the cactus and jalapenos and stir well.
6. Let cool to room temperature, then cover and refrigerate for 2 days before serving.

nopales, jalapenos, kosher salt, water, apple cider vinegar, sugar, sweet pimenton

Taken from www.foodandwine.com/recipes/spicy-pickled-nopales (may not work)