Spicy Dill Refrigerator Pickles
2 pounds pickling cucumbers
3 tablespoons kosher salt
2 tablespoons sugar
1 1/4 cups distilled white vinegar
2 tablespoons coriander seeds
6 large garlic cloves, halved
4-6 long red or green hot chiles
16 dill sprigs
2 1-quart glass jars with lids
Slice the cucumbers into spears and pack into 2 clean 1-quart glass jars. To create the brine, combine the salt, sugar, vinegar, coriander and garlic in a separate jar or bowl. Shake or stir until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Slice the chiles lengthwise and tuck the chiles and dill sprigs between the vegetables. Add enough water to keep the cucumbers submerged. Close the jars and refrigerate overnight or for up to 1 month.
Keep refrigerated after use.