Ingredients
16
16 servings
- •1 pound fresh jalapenos
- •1 cup white distilled vinegar
- •½ cup water
- •1 tablespoon minced garlic
- •1 tablespoon sugar
- •1 teaspoon sea salt
Instructions
- Slice jalapenos into thin rings using a mandoline.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 13
- Carbohydrate: 3g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
- Sugar: 2g
Related Recipes
Quick Pickled Jalapeño Rings
Pickled Jalapeños
Easy Pickled Jalapeno Peppers
Easy Pickled Jalapenos
Pickled Jalapenos and Carrots
Mexican Pickled Jalapenos
Pickled Garlic and Jalapeño Peppers
Fried Pickled Jalapeños with Zesty Lime Ranch
Easy Jalapeno Hot Sauce
Potato Salad with Pickled Jalapenos
Pickled Jalapeño Margarita
