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.
