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Episode 104: San Antonio Grill

Pickled Nopalitos

Beef Cheek Barbacoa

This recipe is used with Beef Cheek Barbacoa with Pickled Nopalitos in Planet Barbecue Episode 104: San Antonio Grill

Makes about 4 cups


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Pickled Nopalitos

Ingredients

  • 4 nopalitos (cactus paddles), cleaned and diced
  • 1/2 cup coarsely chopped cilantro leaves
  • 3 cups white vinegar
  • 1/4 cup coarse salt, or more to taste
  • 1/4 cup granulated sugar, or more to taste
  • 10 cloves garlic, peeled
  • 1 to 2 tablespoons hot red pepper flakes, or to taste
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried sage

Recipe Steps

1: Combine the nopalitos and cilantro in a medium nonreactive bowl.

2: In a medium nonreactive saucepan, bring the vinegar to a boil over medium heat. Add the salt, sugar, garlic, red pepper, black peppercorns, and sage. Return the mixture to a boil, stirring to dissolve the salt and sugar, then pour over the nopalitos and cilantro.

3: Let cool. You can eat the pickled nopalitos in an hour, but they are best if allowed to marinate in the refrigerator, covered, overnight.

Recipe Tips

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Steven Raichlen’s Planet Barbecue is a production of Barbacoa, Inc., and Resolution Pictures. © 2023 Barbacoa, Inc. Photos by Chris Bierlein