Step 1

Harvest young prickly pear pads with new leaf growth (tiny leaves, not spines, will be growing out of the areoles, or round openings, all over the surface of the pad). Scrape off all of the thorns with a knife. Because so many tiny thorns grow from the rounded edges of the pads, slice off the edges as well. Wash and cut the pads, if necessary, so they will fit into your jars.

Step 2

Put 1 clove of garlic, 1 sprig of dill and 1 hot pepper into each jar, then pack the jars full of the prickly pear pads—about 10 pads per jar. Pour the vinegar, water and salt into a pot, and boil until the salt dissolves. Fill the jars with the hot brine to about ½ inch from the top, place the lid and band onto the jar and process in a water bath for 10 minutes. Let the pickles sit in a cool, dark place for 3 to 6 months, and they’ll taste even better!