Instant Pot Pickled Vegetables
Pickling vegetables in your Instant Pot is super easy quick!
Servings: 4 Pint Jars
Calories: 144kcal
Ingredients
- 1 ½ cups apple cider vinegar
- 1 cup water
- 2 tablespoon mustard seed
- 2 tablespoon celery seed
- ¼ cup sugar
- 2 garlic cloves minced
- ½ tablespoon salt
- 1 zucchini cut into spears
- 1 red pepper sliced
- 1 yellow pepper sliced
- 2 celery stalks sliced lengthwise
- 1 onion sliced
- banana peppers sliced
Instructions
- Place the apple cider vinegar, water, mustard seed, celery seed, sugar, salt, and garlic cloves in the Instant Pot and close the lid.
- Set the pressure cooker to MANUAL/PRESSURE COOK for 1 minute.
- Allow the Instant Pot to naturally release pressure for 5 minutes before performing a quick release.
- Remove the liner from the Instant Pot and allow the liquid to cool completely.
- Wash and prepare the vegetables by slicing them and placing them into clean pint jars.
- Once the liquid has cooled completely, use a funnel to pour the liquid equally between the 4 jars.
- Close the jars, give them a shake, and place them in the refrigerator for at least 24 hours before opening and eating.
Notes
Pickled vegetables stay good in the refrigerator for about 6 months.
Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 894mg | Potassium: 454mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1102IU | Vitamin C: 105mg | Calcium: 99mg | Iron: 3mg
