Step 1

Wash the mason jar and lid in hot soapy water, rinse, and let air dry.

Step 2

Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.

Step 3

In an extra mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon sugar, 1 1/2 tablespoons kosher salt and 2/3 cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.

Step 4

In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and 8 sprigs of fresh dill.

Step 5

Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.

Step 6

Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated (but they won’t stick around that long in our house).