Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
16
Yield:
1 pound
Ingredients
Directions
Slice jalapeños into thin rings using a mandoline.
Combine jalapeño 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 the 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 jalapeño 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 |
