Crisp, tart pickles are a constant in my refrigerator but many store-bought brands are filled with sweeteners and stabilizers. Making pickles at home allows you to use only the ingredients you want and they are especially tasty when cucumbers are in season at the farmers market.
Due to the low temperature, the vegetables really don't soften, so this recipe works best with more tender vegetables like cucumbers, summer squash, berries, or peppers. If you don't like dill pickles, you can replace the dill with other herbs or spices like rosemary, red pepper flakes, or sage.
I first saw this time and temperature combination on ChefSteps and it works wonderfully. They claim the pickles will last unrefrigerated for up to 6 months but I've never tested that myself.
Combine all the ingredients in a bowl and whisk until the sugar and salt dissolve.
Preheat the water bath to 140°F (60°C).
Place the cucumber spears, onions and fresh dill into two 1-pint Mason jars, leaving some room at the top. Add the peppercorns and coriander seeds. Fill the jar with enough brine to cover the vegetables while still leaving some space at the top. Place the lid on the jar and finger tighten it. Place the jar in the water bath and cook for 2 to 3 hours.
Once the pickles are cooked, remove the Mason jar from the water bath and let cool on the counter or in a room-temperature water bath. Place in the refrigerator and use as desired.