Combine my love of Thai food and my love of pickles, and you have ajat. A traditional Thai condiment that’s really easy and quick to make and pairs perfectly with a variety of Thai dishes – although it’s most notably served alongside satay to balance the richness and greasiness of the grilled meat (or fried tofu) and peanut sauce. The part of this quick pickle that seems ingenious is the preparation of the syrupy pickling liquid separately ahead of time – it’s only poured over the fresh sliced vegetables (cucumber, mild peppers, and shallots) right before serving, so the prep at serving time is minimal, and the veggies stay nice, bright, and crisp. The cilantro garnish is optional, but I thought the herb’s flavor was a great addition, especially towards the end of the meal as the delicate leaves macerated slightly in the syrup. The recipe as given makes quite a lot of ajat, but if you need less, I recommend making the full recipe of pickling liquid to use on multiple occasions, cutting up as many vegetables as you want at a time and pouring over only as much liquid as needed to barely cover them.