Instant Pot Pickled Jalapeno Rings Recipes

INSTANT POT® PICKLED JALAPENO RINGS

Instant Pot® Pickled Jalapeno Rings image

Nothing beats homemade pickled jalapeno rings and the Instant Pot® makes it as simple as 1, 2, 3... Refrigerate for up to 1 month.

Provided by Soup Loving Nicole

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 25m

Yield 16

Number Of Ingredients 6

Ingredients

1 pound fresh jalapenos
1 cup white distilled vinegar
½ cup water
1 tablespoon minced garlic
1 tablespoon sugar
1 teaspoon sea salt

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.

Nutrition Facts : Calories 12.6 calories, Carbohydrate 2.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 110.6 mg, Sugar 1.7 g

QUICK PICKLED JALAPENO RINGS

Quick Pickled Jalapeno Rings image

While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

¾ cup water
¾ cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
½ teaspoon oregano
10 large jalapeno peppers, sliced into 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.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.6 g, Fat 0.5 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2883.7 mg, Sugar 21 g

PICKLED JALAPENO RINGS

Pickled Jalapeno Rings image

I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. -Lou Kostura, Belmont, California

Provided by Taste of Home

Time 15m

Yield 32 servings.

Number Of Ingredients 7

Ingredients

1 pound jalapeno peppers, sliced into rings
1 cup fresh dill sprigs
5 garlic cloves
1-1/2 cups water
2/3 cup white vinegar
5 teaspoons kosher salt
4 teaspoons mixed pickling spices

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.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED JALAPENO RINGS

Pickled Jalapeno Rings image

A great topping for nachos and salads. There is a 1 week standing time on these babies - so plan ahead! From epicurious.com.

Provided by evelynathens

Categories Peppers

Time 10m

Yield 2 1 pint jars, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups sliced jalapeno peppers, sliced into rings
8 slices carrots
2 bay leaves
4 white pearl onions
1 cup distilled white vinegar
1 cup water
1/2 teaspoon salt

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.

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 199.6, Carbohydrate 6, Fiber 1.5, Sugar 2.8, Protein 0.8

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