Pickled Thai Chiles

Pickled chiles are a versatile pantry staple, and they can be used to add a kick to just about anything: eggs, vinaigrettes, dipping sauces, and one of my favorite recipes in this book, Thai Noodle Salad with Bacon, Chiles, and Basil. They will keep for weeks, properly stored, in the refrigerator, and they take all of five minutes to make. I remove them from the brine and thinly slice crosswise before serving.