In a medium sauce pot combine the water, vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns and garlic. Bring up to a simmer on medium and cook until the sugar and salt have dissolved, about 3-4 minutes. Remove from heat and let cool for 10 minutes then place in the fridge to cool completely.
While the pickling liquid cools thinly slice the cucumbers on a mandoline to about 1/4-inch thick. Place into a colander, in the sink and sprinkle with 1 tbsp. salt. Toss and let sit for 30 minutes. This will draw out some of the water from the cucumbers.
Rinse and drain the salted cucumbers. Shake dry and then place into a medium bowl.
Once the pickling liquid is cool, pour over the cucumbers and add in the dill. Toss to combine and then pour into a jar or container with a tight fitting lid and place in the fridge for at least 1 hour to let the flavors meld. Serve.
Will keep in the fridge for up to 2 weeks.
Recipe Courtesy of Megan Mitchell