1-First step: make the brine Combine the distilled white vinegar, kosher salt, and sugar in a small non-reactive saucepan over high heat. Whisk until the salt and sugar dissolve completely. This should only take a minute or two once the mixture starts warming.

2-Second step: cool the brine Transfer the hot brine to a bowl, then whisk in the 2 cups of cold water. This cools the mixture quickly and helps it stay crisp once it hits the cucumbers. Refrigerate the brine until it is fully chilled. A cold brine gives you a better texture and a cleaner pickle flavor.

3-Third step: pack the jars Stuff the cucumbers into two clean 1-quart jars. Divide the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, and dill sprigs evenly between the jars. Pack everything snugly, but do not crush the cucumbers. Tight packing helps the brine reach every piece.

4-Fourth step: pour in the brine Remove the chilled brine from the refrigerator and pour it over the cucumbers in both jars. Add a little more cold water if needed so the cucumbers are fully covered. Keeping the cucumbers submerged is important for even pickling and good texture.

5-Final step: chill and serve Cover the jars and refrigerate them for about 24 hours before serving. The pickles will taste mildly seasoned after a few hours, but the flavor really comes together after a full day. For best crunch and taste, serve within the first couple of weeks.