This is a quick way to make seasonal pickling cucumbers into pickles you can store in the refrigerator.

Ingredients

6 lbs (mini bushel) small, hard pickling / kirby cucumbers $1.50 at a farm stand in season
2 tablespoons dried dill unless fresh is available
6 garlic cloves chopped into large chunks

 6 bay leaves
2 tablespoons black peppercorns
6 tablespoons kosher salt
3 tablespoons corriander seeds
2 cups white vinegar
water

Instructions

Clean the cucumbers and remove any stems.
Place the cucumbers tightly in a stock pot and cover with water and bring to a quick boil. Add 1/2 the salt and remove heat and remove cucumbers and wait for the brine and the cucumbers to cool to room temperature. 

Place the other ingredients including the other 1/2 of the salt at the bottom of a clean 5 liter storage container.

Pack the cucumbers in by hand so the container has little remaining space.

Add the water that was boiled into the container and add the remaining salt.

Refrigerate for at least 3 full days before eating and they will last 2 weeks if kept cold.