Instant Pot Pickled Jalapeno Rings Recipes

INSTANT POT® PICKLED JALAPENO RINGS

Steps:

• 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.

QUICK PICKLED JALAPENO RINGS

Steps:

• Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
• Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

PICKLED JALAPENO RINGS

Steps:

• Pack pepper slices into 2 pint jars. Add 4 carrot slices, a bay leaf and two onions to each jar.
• Combine vinegar, water and salt in large saucepan; bring to a boil. Pour over peppers in jars.
• Seal and cool 1 hour. Refrigerate 1 week before serving.
• Note: These pepper rings make a wonderful topping for nachos.

PICKLED JALAPENO RINGS

Steps:

• In a clean 1 quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate at least 7 days; store up to 1 month.