This sounds yummy. I'm a big fan of all things pickled...except pigs feet and eggs :)
1 English cucumber
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
1/2 teaspoon yellow mustard seeds
2 tablespoons Kosher salt
1 tablespoon dried dill
3 large fronds fresh dill
1 large clove garlic, sliced paper thin
3 tablespoons apple cider vinegar
1 1/2 cups water
Cut the cucumber into 16 spears, approximately 5 - 6" in length. Place the peppercorns, coriander and mustard into a mortar and pestle and grind into a coarse mixture, just breaking open the pods and releasing their oils and aromas.
Place the cucumber spears into a shallow baking dish or container, large enough for the cucumbers to lay flat, but small enough for them to be submerged in the liquid. Sprinkle the salt over the cucumbers, add the ground spices, dill and garlic. Toss to coat the cucumbers. Add the vinegar and water, and set aside for 30 minutes.To serve, remove the pickles from the brine and remove any excess dill or spices before plating. Reserve the liquid for storing leftover pickles in the refrigerator. Store in the refrigerator, in a covered container with brine, for up to 7 days.