Put the peppercorns, coriander, bay and garlic into a clean quart jar. Pack the jar with the cucumbers so that they don't float adding the dill and the pepper as you do. Dissolve the salt in water and pour the brine over over the cucumbers, leaving 1 ½ inches of headspace. Push a quart sized freezer bag into the jar and pour some or all of the remaining brine into the bag and seal the bag. Keep the jar at room temperature with a dish underneath for brine seepage.

Within 3 days, you should see some bubbles (I saw mine later that evening!). If scum forms on the top of the brine, skim it off daily and rinse off the brine bag.

The pickles should be ready in about a week. They should taste sour and the tiny bubbles should have stopped rising. Skim off any scum and store in the refrigerator for about 3 days. After that, they should be an even olive-green throughout. They are best eaten within about 3 weeks.