These are excellent if you want to add some fiber to your pancakes and are seeking for a substitute for cow’s milk. My young child, 2, adores them! Enjoy some tasty, healthy pancakes!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 1 pound |
Ingredients
- 1 pound fresh jalapenos
- 1 cup white distilled vinegar
- ½ cup water
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 1 teaspoon sea salt
Instructions
- 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.
Reviews
This method is fantastic. I added carrots and a couple thai chilis to give it a spicier kick. The vinegar/sugar ratio is perfect. I let them sit for four days before eating. This is yet another genius time-saver from Nikki. Thank you.
I have never pickled anything, but I gave this a go and they turned out better than expected. HOTTER than the jarred ones you buy at the store, but the flavour is definitely there. I would recommend.