1.- In a deep pan heat the oil, fry lightly the nopal leaves and the onions (without the tail), add the garlic cloves, pepper, "árbol" peppers and salt.
2.- In a separate bowl, mix the vinegar with 2 cups of water and keep apart.
3.- Dust the bicarbonate over the nopal leaves, pour the water with vinegar and cook until the mixture boils (stir constantly). Take off the fire, allow for the mixture to get cold and serve.
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PRONAHI: Bernal Díaz del Castillo No. 17 • Col. Tadeo de Niza Cd. Sahagún Hgo.• Tel. / Fax: 01 791 913 4043
PICKLED NOPAL 
4 - 6 Servings
Ingredients:
Procedure: