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
Remove from the heat and set aside to cool to room temperature
3
Meanwhile, place half of the cucumbers in a 1-quart glass jar
4
Top with half of the shallots and half of the chiles
5
Repeat with the remaining cucumbers, shallots, and chiles
6
When the brine has cooled, pour it into the jar and seal with a tightfitting lid
7
Shake or rotate the jar to evenly distribute the brine
8
Refrigerate for 24 hours before serving, shaking or rotating the jar occasionally while the mixture’s brining
9
The pickles can be stored in the refrigerator for up to 1 week.