Nothing beats homemade pickled jalapeno rings and the Instant Pot® makes it as simple as 1, 2, 3... Refrigerate for up to 1 month.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
13 Calories
Recipe Instructions
Step 1
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 2
Slice jalapenos into thin rings using a mandoline.
Step 3
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.
Step 4
Ladle jalapeno rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.