Instant Pot Pickled Jalapeno Rings Recipes

Steps:

• 1. Start a large pot of water boiling and add your canning jars. I leave these on a low boil during the entire canning process. Start a second pot of boiling water for lids and follow the same process.
• 2. Mix together in a pot water, vinegar, salt, pickling spice. bring to a boil then turn to a simmer for duration of process.
• 3. When everything is at a boil for at least 10 minutes start packing your jars. I start with some dill. a couple cloves of garlic, peppers, dill, garlic, peppers. (alternating and layering until jar is full)
• 4. Ladle brine into jars, wipe rim to make sure it is clean before adding lid. Cap tightly.
• 5. Put bottles aside to cool, you should hear the canning lids pop or seal in 30 minutes or less.
• 6. Wipe jars down and put away for at least 7 days to finish pickling. Will keep on shelf probable a lot longer that you will actually let them after tasting. I actually found a jar I forgot about in the back of a cabinet that was at least 10 years old (i date my bottles) they were as just good as the first week after canning.

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.

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.