Spicy Dill Refrigerator Pickles

Spicy Dill Refrigerator Pickles
1 1/2 to 2 lbs pickling cucumbers (5-6 medium cukes)
1 jalapeno pepper, quartered
2 cloves garlic, quartered
2 tbsp chopped fresh dill
1 1/2 tsp whole black peppercorns
1 1/2 tsp ground coriander
1 1/2 cups white vinegar
3/4 cup apple cider vinegar
3/4 cup water
1/4 cup kosher salt
Wash cucumbers and slice lengthwise into 1/4 inch slices. Arrange cucumbers in 1 quart jar and 1 pint jar (or 3 pint jars). Divide jalapeno, garlic, dill, peppercorns and coriander between jars.
In a medium saucepan, bring vinegars, water and salt to a boil, stirring to dissolve most of the salt. Divide brine among jars, almost to the top (no worry about leaving headspace here, these are refrigerator pickes. Fill ‘er up!). Screw on jar lids.
Leave jars on kitchen counter for at least 3 days. After that, refrigerate. They can be eaten after the three day mark but the flavour will continue to develop so you can certainly leave them longer in the fridge before eating.
They will last several months in the fridge. My Green Tomato Pickles were good from last October up until I finished them this past May!