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.