In a medium size saucepot, bring the vinegar and water to a boil. Dissolve the salt and sugar and remove the pot from the heat.
In a Mason jar, layer in the garlic, bay leaves, dill, Fresno chili pepper, red onion, peppercorns, mustard seed, coriander seed and cucumbers. Top with the hot brine and refrigerate for at least 24 hours, or up to a few weeks.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.