12 ounces small pickling cucumbers (around 2 inches long)
several sprigs fresh dill
2 cloves garlic, smashed and peeled
1 teaspoon black peppercorns
1 large bay leaf
1/2 teaspoon whole coriander seed
2 cups hot water (filtered if possible)
1 tablespoon sea salt
1 tablespoon unfiltered apple cider vinegar
Wash the cucumbers. I fill a bowl up with warm tap water and a little salt and swish them around in that. Drain and rinse again.
Put into a quart jar: 1 garlic clove, dill, half the peppercorns and half the coriander. Pack the pickles into the jar. They should just reach the neck of the jar. Add the other garlic and remaining spices.
Dissolve salt in the hot water and then add vinegar. Pour into jar. It should cover the pickles by at least an inch. Seal loosely with a ring and cap, or tie some cheesecloth over the top. Place jar on a small plate to catch drips and put it in a dark spot for a few days.
Once some bubbles have started to form around the top of the brine, you can taste the pickles and see how you like them. For more sour pickles, let them sit longer. If you like them, cover the jar and refrigerate. Eat within a couple of weeks for best texture.