If you've never made "Bread and Butter" pickles using raw strips of thornless opuntia cactus, ginger root, garlic, honey, vinegar, salt and STRONG kombucha tea, DO! I never measure or use recipes when cooking, but I'm guessing maybe a quart of STRONG kombucha tea, cup of cider vinegar, cup of brown sugar or honey, 1/4 cup salt, cup of sliced ginger root, simmer in saucepan, covered, 15 minutes. Pack jar with RAW sliced cactus, turn off heat and pour IMMEDIATELY over cactus strips, let cool, put on lid, let age in fridge 2 or more weeks. These are classic "refrigerator pickles".....I've done okra for years but no ginger, hot peppers instead.