Instant Pot® Pickled Jalapeno Rings recipe

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Ingredients

1 pound fresh jalapenos
1 cup white distilled vinegar
½ cup water
1 tablespoon minced garlic
1 tablespoon sugar
1 teaspoon sea salt

Nutrition Info

12.6 calories
carbohydrate: 2.6 g
cholesterol: : -
fat: 0.2 g
fiber: 0.8 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 110.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice jalapenos into thin rings using a mandoline.

  2. Combine jalapeno rings, vinegar, water, garlic, sugar, and sea salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 0 minutes. Allow 10 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  4. Ladle jalapeno rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.

Recipe Yield

1 pound

Recipe Note

Nothing beats homemade pickled jalapeno rings and the Instant Pot® makes it as simple as 1, 2, 3... Refrigerate for up to 1 month.

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