Tangy Cucumber Pickles (Ah-jaht)
"These basic pickles are a simple mixture of sugar, vinegar, water, salt, cucumbers, shallots, and Thai chiles. Make the brine, then layer everything in a 1-quart glass jar and let it hang out in the fridge for a day. If you like extra heat, add all four chiles; if you’re not a chilehead, stick to just one. Serve the pickles with chicken satay and peanut sauce or on a sandwich or burger. Game plan: These pickles can be stored in the refrigerator for up to 1 week...."
INGREDIENTS
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1/2 cup granulated sugar
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1/2 cup distilled white vinegar
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1/2 cup water
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2 teaspoons kosher salt
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1 pound cucumbers
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1/3 cup shallot
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2 to 4 Thai chiles
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