ridge cucumbers or cucumbers 2 (about 500g),
Pour the vinegar into a pan, tip in the sugar and salt, and warm over a medium heat, stirring until the sugar and salt have dissolved. Take the pan off the heat before it reaches boiling point, stir in 200ml cold water, then leave to cool.
Evenly divide the crushed garlic, dill sprigs and coriander seeds between 2 Kilner jars. Slice the cucumbers into 1/4-½cm rounds, depending on how thick you like them, and pack them tightly into the jars. Carefully pour the cooled pickling liquid into the jars, filling almost to the brim.
Clip the lids closed, give both jars a good shake to mix the contents, then leave in a cupboard to pickle for 1 week. Give the jars a good shake every day or so to ensure the cucumber slices are evenly exposed to the pickling liquid and aromatics.