- 1 (1-inch) piece ginger, peeled, thinly sliced legthwise
- 4 garlic cloves, halved
- 2 cups white wine vinegar
- 1/2 cup sugar
- 2 tablespoons kosher salt
- 2 teaspoons coriander seeds
- 10 Persian cucumbers, quartered
- 12 sprigs dill
- Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.