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5
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Instant Pot Pickled Jalapenos
This pickled jalapenos recipe is so easy to make. Plus these tasty little sliced peppers are a terrific condiment for burgers, nachos, salads or soups!
Prep Time
20
minutes
mins
Instant Pot Pressure Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Mexican
Servings:
4
cups
Calories:
99
Author:
Candace
Equipment
Instant Pot
Mason jars
Mason jar caps
Ingredients
24
ounces
jalapeno pepper
sliced about ¼" thick* (10-12 jalapenos)
1
cup
water
1
cup
white vinegar
1
cup
apple cider vinegar
or white wine vinegar
4-6
cloves
garlic
quartered
3
teaspoons
kosher salt
1
Tablespoon
granulated sugar
optional
2
Tablespoons
dried onion flakes
optional
½
teaspoon
red pepper flakes
optional
Instructions
Add sliced jalapenos to Instant Pot. Add water, vinegars, garlic, salt, sugar if using, onion flakes if using, and red pepper flakes if using. Stir.
Close Instant Pot and set for 0 minutes** on high pressure. Once pressure is achieved, immediately release pressure by quick release.
Cool slightly, transfer to jar, and cover with the brine. If not enough brine, add vinegar to cover. Refrigerate.
Notes
*For less spicy pickled jalapenos, remove more seeds.
**If you prefer very soft pickled jalapenos, set to 1 minute.
Nutrition
Calories:
99
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1762
mg
|
Potassium:
525
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
1908
IU
|
Vitamin C:
205
mg
|
Calcium:
44
mg
|
Iron:
1
mg