Ingredients:

• 1¼ cups distilled white vinegar (5% acidity)
• 3 tablespoons kosher salt
• 2 tablespoons sugar
• 2 cups cold water
• 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
• 2 tablespoons coriander seeds
• 6 large garlic cloves, peeled and halved
• 1 teaspoon mustard seeds
• ¼ teaspoon red pepper flakes
• 16 dill sprigs
• (optional: red onion, sliced in thin wedges)
• (optional: slices of hot peppers, for a spicy version!)

This will fill about four pint jars.

Directions:

Combine the vinegar, salt and sugar in a small non-reactive saucepan over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Let brine cool until ready to use.

Add the coriander seeds, garlic cloves, mustard seeds, and dill sprigs (and optional hot peppers) into clean jars (two quarts or four pints), dividing evenly. Stuff the cucumbers (and optional red onion) into the jars. Pour chilled brine over the cucumbers. If necessary, add a bit of cold water to the jars until the brine covers them. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

from: https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html#tabrecipe

Another one we have tried is: https://homesteadandchill.com/crunchy-refrigerator-pickles-recipe/