Prepare the canning supplies by washing the water bath canner and filling it up about two-thirds of the way with water. Put the rack in the canner. Put the pot on the stove and heat over medium heat. You want the water hot but not boiling.

Wash cucumbers and trim off the blossom end of each cucumber and slice into 1/4 inch rounds.

Peel the onion and garlic. Slice the onion into 1/4-inch slices and leave the garlic cloves whole.

Using a jar lifter, remove the jars from the canner.

In each pint jar put 1 garlic clove, 1/2 teaspoon mustard seed, 1/2 teaspoon coriander seed, 1/2 teaspoon whole black peppercorns, 1 tablespoon fresh dill weed (or a fresh dill head).

Using a bubble remover tool, remove the air bubbles from the jars. Recheck the head space and add more brine if needed to maintain the 1/2 inch headspace.

Wipe rims of jars with clean, damp cloth. Add the lids and bands.

Put the jars into the water bath canner. Make sure that the water covers the jars by at least 1 inch.

Cover the pot and bring to a boil over high heat.

Once it reaches a rolling boil, start a timer and process pint jars for 10 minutes and quart jars for 15 minutes. (I don't recommend using quarts because of the longer processing time.)

Remove the jars from the canner using a jar lifter and put them on a towel on the counter. Let them cool overnight (12-24 hours) at room temperature. 

In the morning, remove the bands and check the lids to be sure they all sealed. If any lid failed to seal, put the band back on and store it in the refrigerator.

Wipe down the jars of pickles and label before storing in a cool, dark place.

Use within one year.