Pickled nopalitos

Rinse the sliced nopalitos in cold water. Pack them into pint jars. For each pint jar, add 1/2 tsp. whole mustard seed, 1/2 tsp. dill seed (optional), 1 clove garlic, peeled and halved, and a small dry red hot pepper. Combine vinegar, water, and salt in saucepan and heat to boiling. Pour the boiling solution over nopalitos, filling to within 1/2 inch of top of jar. Wipe the jar rims clean, place hot, previously-boiled lids on the jars, and screw the ring down firmly tight. Process in hot water bath for 5 minutes, counting from the time the water in the canner reaches a full rolling boil after the jars have been added. Cool. Store for at least 2 weeks to allow the flavor to develop. Refrigerate the jar before serving and serve icy cold.