• 2 cups (480 ml) distilled white vinegar
• ½ cup (100 g) sugar
• 2 teaspoons kosher salt
• 4 ounces (115 g) fresh red Thai chiles (about 35), stems removed, rinsed well in cold water, and patted dry

In a small nonreactive saucepan, combine the vinegar, 1 cup (240 ml) water, the sugar, and salt and bring to a boil over high heat. Cook until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 5 minutes.

Put the chiles in a glass jar with a tight-fitting lid or a nonreactive container with a lid. Pour the warm vinegar mixture over them, seal the jar, and refrigerate for at least 1 hour and preferably 24 hours before using. The pickled chiles will keep, in an airtight container in the refrigerator, for up to 3 months.