2 c. cider vinegar
2 tsp. plain (non-iodized) or pickling salt
1/2 tsp. whole coriander seeds
1/2 tsp. black peppercorns
2 Kirby cucumbers, scrubbed (but not peeled) and cut into 1/4-inch rounds or sliced into spears
1 small onion, cut into thin half rounds
1 c. yellow or red grape tomatoes or use a combination of both colors
8 garlic cloves, crushed under a knife and peeled
1/4 c. packed sprigs of fresh dill

Bring the vinegar, salt, coriander and peppercorns to a full boil in a medium saucepan over high heat. Cool completely.

Sterilize a 1-quart glass canning jar by immersing it in a pot of boiling water for 10 minutes or by running it through a full cycle of the dishwasher. The jar should be hot when adding the vegetables. Layer the cucumbers, onion, tomatoes, garlic and dill in the hot jar. Pour in enough of the vinegar to cover them completely. Screw on the lid. Refrigerate for at least 3 days before eating.

The pickles can be stored, covered and refrigerated, for up to 1 month.