There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more!

For such a simple thing to can, these pack tons of flavor. You’re going to want to make as many of these as you possibly can simultaneously, because once that first jar is cracked open you’re not going to be able to stop eating them. And I mean it. I am not kidding with you when I say that I barter with jars of these for valuable goods.

Ingredients

• 3 pounds fresh, firm, jalapeno peppers, washed
• 2 cups cider vinegar
• 6 cups white granulated sugar
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seed
• 3 teaspoons granulated garlic
• 1 teaspoon ground cayenne pepper

Preparation

1. Wearing gloves, remove the stems from all of the Jalapeños. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
2. Slice the peppers into uniform 1/8 to 1/4 inch rounds.
3. Add Jalapeños to Instant Pot.
4. Combine sugar, turmeric, celery seeds, granulated garlic and cayenne pepper in a small bowl.
5. Add sugar and spice mixture to Jalapeños. Stir well.
6. Pour the vinegar over Jalapeño and sugar mixture (to help it separate down among the Jalapeños slices).
7. Stir well before closing/locking the lid and setting it to manual high pressure for 1 minute (yes, really. You want them slightly crunchy!)
8. Allow to natural pressure release near an open window if possible (the Jalapeños and vinegar make for a STRONG vapor coming out).
9. Spoon the Jalapeños into your jar and then pour the liquid over the top until nearly full (you want to be able to close the jar without spilling sticky Jalapeño vinegar everywhere).
10. Allow to mellow for at least two weeks, but preferably a month before eating. they’re good right out of the Instant Pot, but they’re better after a week or two if you can make yourself wait!