Prep Time::10 mins
Cook Time::10 mins
Additional Time::5 mins
Total Time::25 mins
Servings::16
Yield::1 pound
Ingredients
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1 pound fresh jalapenos
1 cup white distilled vinegar
½ cup water
1 tablespoon minced garlic
1 tablespoon sugar
1 teaspoon sea salt
Directions
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.