Ingredients

• 1.5 cups distilled white vinegar
• 1.5 cups granulated sugar
• 1.5 cups packed light brown sugar
• 0.5 teaspoons turmeric
• 0.5 teaspoons celery seed
• 0.5 teaspoons garlic powder
• 1.5 pounds jalapeno peppers , sliced into 1/2-inch-thick rings

Instructions

1. 1 Inspect your canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine vinegar, granulated sugar, brown sugar, turmeric, celery seed, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Stir until sugar has softened. Add jalapeno rings and stir again until combined.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 15 minutes for pressure to build (the jalapenos will cook in the 15 minutes it takes for the Instant Pot to come to pressure).
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer jalapeno rings to hot, sterilized canning jars.
5. 5 Select the Saute function. Cook liquid for 8 minutes. Turn off and let cool for 10 minutes. Pour syrup over jalapeno rings. Seal and refrigerate for a minimum of 5 days for best results.

Nutrition per serving