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. 1 Slice jalapeños into thin rings using a mandoline.
2. 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. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Ladle jalapeño rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.

Nutrition per serving