The last few batches I put the water/vinegar solution directly into a one quart mason jar, dissolved the salt, then added the jalapenos and simmered for ten minutes. This technique frees up transferring from the microwave dish.

This recipe is a mainstay. I always have a jar of pickled jalapenos in the refrigerator ready for pizza, fajitas, nachos, you name it. I mix the jalapeno brine into soups or chili for a kick.