Nothing beats homemade pickled jalapeno rings and the Instant Pot® makes it as simple as 1, 2, 3... Refrigerate for up to 1 month.
Ingredients
- jalapenos: 1 pound (fresh)
- white distilled vinegar: 1 cup
- water: 0.5 cup
- garlic: 1 Tbsp (minced)
- sugar: 1 Tbsp
- sea salt: 1 tsp
Metric Conversion
Stages of cooking
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Slice jalapenos into thin rings using a mandoline.
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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.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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Ladle jalapeno rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.
