Cucumber Refrigerator Pickles

Makes 2 one-quart jars

6 garlic cloves, peeled
1/3 cup kosher salt
2 cups white vinegar
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 teaspoons black peppercorns
8 kirby cucumbers, sliced lengthwise into 6th
Several sprigs fresh dill

Combine garlic, salt and vinegar in a saucepan. Add 4 cups cold water and bring to a boil. Divide mustard seeds, coriander and peppercorns between 2 clean heat proof canning jars. Pack jars with cucumbers and dill. Fill jars with hot liquid so to cover cucumbers completely. Add garlic to jars. Let stand to cool and then refrigerate 8 hours or overnight before serving. Pickles improve with age. Eat within 2 weeks.