Nothing beats homemade pickled jalapeño rings. The Instant Pot makes it as simple as 1-2-3! Refrigerate for up to 1 month.
Ingredients
- 1 pound fresh jalapeños
- 1 cup white distilled vinegar
- 0.5 cups water
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 1 teaspoon sea salt
Instructions
-
1
Slice jalapeños into thin rings using a mandoline.
-
2
Combine jalapeño 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 the 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 jalapeño rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.
Nutrition Facts
Per serving
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