Tangy Cucumber Pickles (Ah-jaht)

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.

Remove from the heat and set aside to cool to room temperature.Meanwhile, place half of the cucumbers in a 1-quart glass jar. Top with half of the shallots and half of the chiles. Repeat with the remaining cucumbers, shallots, and chiles.When the brine has cooled, pour it into the jar and seal with a tightfitting lid. Shake or rotate the jar to evenly distribute the brine. Refrigerate for 24 hours before serving, shaking or rotating the jar occasionally while the mixture’s brining. The pickles can be stored in the refrigerator for up to 1 week.