Thai Chile-Zucchini Pickles

There’s really nothing better to do with these crisp, kaffir-scented pickles than eat them ice-cold from the fridge, licking the spicy vinegar brine from your fingers as you do. That said, definitely set them out at your next barbecue (warn the kids) or, if you’re of a mind to make Thanksgiving dinner more interesting, include them on the traditional relish tray.