THE RECIPE JOURNAL · Side Dish
Rapid Pickled Jalapeño Rings with the Instant Pot®
If you love a quick and tangy kick, these Rapid Pickled Jalapeño Rings are perfect for you. Using the Instant Pot® makes the process fast and easy, so you can enjoy spicy, flavorful jalapeños in no time.
FROM THE KITCHEN • Rapid Pickled Jalapeño Rings with the Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Pickle Jalapeo Rings
Thinly slice the jalapeños into rings—using a mandoline makes this quick and easy, but a sharp knife works too. Toss the jalapeño slices into your Instant Pot along with the vinegar, water, garlic, sugar, and sea salt. Seal the lid and set the pressure cooker to high pressure for zero minutes; it might sound strange, but the time it takes to build pressure is what does the cooking here. Once the cooking cycle is done, carefully do a quick release to let the steam out. When it’s safe to open, take off the lid and give the jalapeños a gentle stir. Spoon the spicy rings and their pickling liquid into a couple of pint-sized jars, then pop them straight into the fridge to cool and develop flavor. They’re ready to enjoy after a few hours, but they only get better with time!
Why you’ll love it
These spicy, tangy jalapeño rings come together quickly and add a perfect punch to any dish. They bring bright flavor without any fuss and are ready to enjoy in just minutes.
How to serve
These pickled rings are great on tacos, burgers, or sandwiches. They also add a zesty kick to salads and nachos or can be served as a spicy snack alongside cheese and crackers.
Storage & leftovers
Store the pickled jalapeños in a clean glass jar with a tight lid. Keep them refrigerated and consume within 2 weeks for the best flavor and crunch.
