Put the salt, vinegar, coriander, garlic, mustard, red pepper, and pepper corns in a 2 quart pitcher.
Fill the pitcher with cold water and stir well. Set aside to let it blend
Cut off both ends of the cucumbers and then cut into spears (quarters)
Pack the cucumbers into the mason jars pretty tightly – they hold about 3 or so cucumbers per jar
Put 1 tsp of dill see into each jar
Make sure all the salt has dissolved in the brine. If not stir some more and let it sit for 5 minutes.
Pour the contents of the pitcher through a strainer into another container – keeping the brine!
Spoon the seed/herbs into the mason jars. Try to get a bit of everything into each jar
Fill the jars with the brine to about ¼ inch from the rim. Make sure the cucumbers are covered
Put the lids on the Mason jars tightly and shake each jar to mix up the contents
Put the jars in the refrigerator for at least 3-4 days before tasting.
