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How to make pickled jalapenos

How to Make Pickled Jalapenos

Quick and easy Mexican pickled jalapenos ready in just 1-minute. Learn how to make pickled jalapenos in instant pot.
5 from 19 votes
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Course: Side Dish, Snack
Cuisine: Mexican
Keyword: easy recipe, instant pot pickled jalapenos, Mexican jalapenos, Mexican pickled jalapenos, pickled jalapenos, pickled jalapenos and carrots
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 25
Calories: 20kcal
Author: Sophie

Equipment

  • Instant pot

Ingredients

  • 10-15 Jalapeno peppers (sliced into thin discs)
  • ¼ cup Sliced carrots
  • 4-6 whole garlic pods
  • ½ cup White vinegar
  • ¼ cup Apple Cider vinegar
  • ½ cup Filtered water
  • 1 tablespoon Pickling or Sea Salt
  • ¼ teaspoon Pickle crisp(optional)
  • 1 tablespoon Dried onion flakes
  • ½ tablespoon Mexican seasoning or cumin+Mexican oregano+cracked black pepper
  • A pinch of sugar-free sweetener or sugar

Instructions

Wash and cut the jalapenos

  • Wash the jalapenos and wipe them dry. Now cut them into ¼ inch thick slices. No need to remove the seeds, as we want little heat in our jalapenos. Peel the carrots and slice them into ¼ inch thick slices. (if not using carrots, skip this step)

Method-1: Instant Pot Method

  • In the instant pot inner pot, add the jalapenos, carrots, spices, salt and vinegar. Give a good stir. Cover and pressure cook in the instant pot for 1 minute. Release the valve for quick pressure release and open the instant pot lid. Allow the pickled jalapenos to cool down before
    transferring to a clean glass jar. Close the lid and store up to a month.

Method-2: Pickling Method

  • Clean your instant pot and sterilize your pickling jars(if
    canning). Put the instant pot in the sauté mode, and add all your spices and
    liquid. Bring the liquid to a boil. Add carrots followed by jalapenos and turn
    the instant pot off. Now remove the jalapenos and carrots from the brine and
    allow them to cool by transferring them into a pickling jar. Allow the brine to
    cool down to room temperature. Now fill the pickling jar with the brine and
    close the lid. Store in the fridge for 1-2 months.

Method-3: Canning (no cook)

  • Put the instant pot into the sauté mode and sterilize all
    your pickling jars, lids, tongue and funnel. Allow them to dry completely on a clean
    dish drying mat.
  • Now prep jalapenos and carrots as mentioned above and put them
    in a big giant bowl. Add half of the salt and set aside.
  • Now put the instant pot into the sauté mode again. This time add all the liquids, remaining salt and spices. Bring the mixture to a boil. Switch off the instant pot and allow
    the brine to come down to the room temperature.
  • Now use a clean spoon to transfer the jalapenos and carrots to each pickling jar. Don’t overfill the jars. Using the sterilized funnel, add the pickling liquid to each jar ensuring that
    the liquid is at least a half inch above the veggies. Close the lids tightly.
  • Now bring six cups of water to a boil in the instant pot. Carefully by using a
    tongue, transfer all the pickling jars with veggies and brine to the boiling
    water. Keep them in the water bath for 12-15 minutes. (make sure the jars are
    covered by water inside the water bath)
  • You will notice bulged lids at this point. But that’s totally normal. Now allow the pickled jars to cool down and you will hear lids pop within 1 to 4 hours.
  • After few hours, check if all the lids are flat. This tells that each jar was tightened properly and canned as per the instruction.
  • If you still see some bulged jar lids, then you may have to use that batch first or discard it. Because that one is not canned properly.
  • Make sure to store all your pickled jalapeno jars in a cool area away from direct sunlight and in refrigerator after opening. The pickled jalapenos will be ready in a week. Each pickled and canned jar will last up to 2 months in refrigerator after opening.

Nutrition

Calories: 20kcal