Wash jars and lids thoroughly in very hot water to sanitize.
Cut cucumbers in desired shapes. I did one jar of slices, and one jar of wedges. Slices should be about 1/4 inch thick, and wedges are one cucumber sliced lengthwise into 8 spears.
Place the cucumbers into jars, then divide the garlic and dill between the two jars. Top with the peppercorns, mustard seeds, and coriander seeds, also divided into jars (so 1/2 tsp each into each jar).
Add vinegar, water, salt and sugar to a small saucepan. Bring to a simmer over medium heat, stirring a couple times until sugar and salt are completely dissolved.
Pour the warm vinegar solution evenly over the jars of pickles, filling the jars right to the top. If you need to, add a little normal water on top of this if the solution isn't enough to cover the cucumbers.
Screw lids of jars on tightly and store in the fridge. Enjoy after 24 hours. They'll keep in the fridge for up to 2 weeks.