Nopales En Escabeche Recipes
NOPALES EN ESCABECHE
This is the familiar pickled vegetables you see at taco stands, only with added nopales. If you follow these directions, they will not be slimy. I rarely can these, as they last a couple months in the fridge, but if you want them shelf stable water-bath can them for 15 minutes per pint.
Provided by Hank Shaw
Categories Condiment
Time 40m
Number Of Ingredients 11
Steps:
- Toss the diced nopales with about 2 tablespoons of salt and let them drain in a colander in the sink for 20 to 30 minutes, while you chop the other vegetables. When you're done, rinse the nopales quickly under cold water.
- Put the oil in a large pan and get it hot. Add the onion and saute for 2 minutes. Add the carrots, jalapenos, garlic and nopales. Turn the heat to medium-high and stir-fry. You will soon see the slime. Cook vigorously until the slime cooks away, about 10 minutes, stirring often.
- Add the water, oregano, bay leaves and vinegar and stir well. Bring to a boil, then move this into clean Mason jars. Seal and let cool. Store in the fridge or water-bath can them.
Nutrition Facts : Calories 53 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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