Step 1

Place cucumber,s garlic, coriander, peppercorn, and dill in a large food-safe container.

Step 2

In a bowl dissolve salt in water. Pour salty water over the pickles and spices.

Step 3

Fill a quart or gallon-sized freezer bag about half full of water. Place on top of the pickles to keep them covered with salt water.

Step 4

Cover lightly and set aside.

Step 5

In a few days, scum will start to form at the top of the water. Use a slotted spoon to remove.

Step 6

Pickles will be half-sour in about 4-7 days and full-sour in about 7-10 days. Remove the water bag and any additional scum. Refrigerate, and pickles will keep for a few months.