Tangy Cucumber Pickles (Ah-jaht) Recipe

1. 1

   Combine the sugar, vinegar, water, and salt in a small saucepan and place over medium heat, stirring occasionally until the sugar and salt have dissolved, about 3 to 4 minutes.

2. 2

   Remove from the heat and set aside to cool to room temperature.

3. 3

   Meanwhile, place half of the cucumbers in a 1-quart glass jar.

4. 4

   Top with half of the shallots and half of the chiles.

5. 5

   Repeat with the remaining cucumbers, shallots, and chiles.

6. 6

   When the brine has cooled, pour it into the jar and seal with a tightfitting lid.

7. 7

   Shake or rotate the jar to evenly distribute the brine.

8. 8

   Refrigerate for 24 hours before serving, shaking or rotating the jar occasionally while the mixtures brining.

9. 9

   The pickles can be stored in the refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.

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