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Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Nothing beats homemade pickled jalapeno rings and the Instant Pot® makes it as simple as 1, 2, 3... Refrigerate for up to 1 month.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
5 mins
total:
25 mins
Servings:
16
Yield:
1 pound
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Ladle jalapeno rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.

Nutrition Facts

13 calories; protein 0.4g; carbohydrates 2.6g; fat 0.2g; sodium 110.6mg. Full Nutrition
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Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/14/2020
I have never pickled anything, but I gave this a go and they turned out better than expected. HOTTER than the jarred ones you buy at the store, but the flavour is definitely there. I would recommend. Read More
Rating: 5 stars
11/09/2020
This method is fantastic. I added carrots and a couple thai chilis to give it a spicier kick. The vinegar/sugar ratio is perfect. I let them sit for four days before eating. This is yet another genius time-saver from Nikki. Thank you. Read More