Instant Pot® Pickled Jalapeno Rings

5.0
(2)
2 Reviews
3 Photos

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

Submitted by Soup Loving Nicole
Updated on April 29, 2020
3
Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
16
Yield:
1 pound
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 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

Directions

  1. Slice jalapenos into thin rings using a mandoline.

  2. 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.

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

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

Nutrition Facts (per serving)

13 Calories
0g Fat
3g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 13
% Daily Value *
Total Fat 0g 0%
Sodium 111mg 5%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 0g 1%
Vitamin C 13mg 14%
Calcium 4mg 0%
Iron 2mg 8%
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.