Easy & Quick Pickled Jalapeños - Instant Pot

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A simple and naturally flavored homemade refrigerator peppers recipe featuring fresh peppers, salt, and vinegar.  Stored in the refrigerator, these peppers are a great addition to salads, bowls, pizzas, wraps, and sandwiches.

Prep: 10 mins,             Cook: 10 mins 

Ingredients:

  • 1/2 lb. jalapeños
  •   4~5 garlics, thinly sliced
  • 1/2 tsp black peppercorns
  • 1/2 cup white distilled vinegar
  • 1/2 cup filtered water
  • 1 1/4 tsp Kosher salt
  • 1 tsp sugar
  • 1 pint-size jar

Directions:

    1. Wash and pat dry the jalapeños. Slice the peppers cross-wise to form small rings about 3-4 mm in thickness.
    2. Place the slices in the Instant Pot. Add garlic, black pepper, salt and sugar. Mix.
    3. Next add vinegar and water. Stir well.
    4. Close the Instant Pot and set the mode to 'Pressure Cook' or 'Manual'. Set pressure high and time 0 minutes. Set valve to sealing.
    5. Once the Instant Pot beeps, quick-release all the pressure and open the lid.
    6. Remove the insert and set aside. Let everything cool to room temperature. 
    7. Transfer the jalapeños, spices and liquid to a clean jar. The garlic can be transferred or discarded.
    8. Close the lid and refrigerate for up to 3-4 weeks. Use as needed. 

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