Ginger-Dill Pickles
['1 (1-inch) piece ginger, peeled, thinly sliced legthwise', '4 garlic cloves, halved', '2 cups white wine vinegar', '1/2 cup sugar', '2 tablespoons kosher salt', '2 teaspoons coriander seeds', '10 Persian cucumbers, quartered', '12 sprigs dill']
Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.
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