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Combine the vinegar, water, sugar and salt in a medium saucepan and bring up to a boil. Stir until the salt and sugar have dissolved, then remove from the heat.
Layer the cucumbers, garlic, jalapeños (if using) and dill in two quart sized jars. Sprinkle the coriander seed, mustard seed and black peppercorns evenly over the top.
When the liquid has cooled slightly, pour it over the cucumbers. Add more cold water to cover the cucumbers completely, as needed.
Place the tops on the jars and give them a gentle shake. When the jars have cooled to room temperature, place them in the refrigerator. They will be ready in 2-3 hours, but will get more briny over time. They last in the refrigerator for up to a month.