Fermented Dill Pickles

These are really good!

• 1 quart wide mouth mason jar with lid - I used a 2 quart jar
• 4 pickling cucumbers ("cukes") - added cukes as I picked them and cut off the blossom end
• 3-4 cloves garlic
• 8 sprigs fresh dill
• 1 Tbsp coriander seeds - used ground coriander
• 1 Tbsp sugar
• 1½ Tbsp kosher salt
• ⅔ cup white vinegar
• 1 cup water + more, as needed
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1. Quarter the cucumbers into four slices each, lengthwise, or cut into ¼-inch chips. Cut the garlic cloves in quarters.
2. In an extra mason jar or covered container, combine coriander seeds, sugar, kosher salt and vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
3. In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and sprigs of fresh dill.
4. 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.
5. Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for at least 24 hours before tasting (best after at least 1-2 weeks, however). The pickles last up to 12 months refrigerated.