The main reason I boil the ingredients together is to allow the salt to dissolve completely and for the brine to mix thoroughly, but I am sure it works just fine boiling just the water and shaking up the jar. I'll try that with the jalapenos I am pickling today! I love quick pickled stuff. It's so easy and ready so fast! I reuse the pickle brine, too, at least, what's left because my husband likes drinking it straight from the jar occasionally... I've canned pickles before and had an issue with them turning soggy, but I think I used the wrong kind of cucumber. I grew Boston pickling cucumbers for the first time this year, and they've got a nice, thick peel with a very satisfying crunch.