Sour Garlic Pickles

1 lb. pickling cucumbers with blossom end removed, sliced into spears or coins
2 medium cloves garlic, smashed
2 tsp dill seed
2 tsp black peppercorns
1/2 tsp mustard seed
1/2 tsp allspice
1/4 tsp coriander
1/4 tsp red pepper
1 cup boiling water
1 tbsp pickling salt
1 cup white vinegar

Add the cucumbers, garlic, and spices to a clean quart-sized mason jar. In a medium bowl or jar, combine the boiling water and salt. Let sit and stir to dissolve, then pour over the cucumbers. Seal and refrigerate for at least 4-5 days before serving. Pickles will keep for ~3 months.