Cut the cucumbers into quarters lengthwise and cut the garlic cloves in half.
In an small pan, mix coriander seeds, sugar, bay leaves, peppercorns, kosher salt and the vinegars. Heat on low ans stir until the sugar and salt are dissolved.
Tightly pack the cucumbers, beet sticks, garlic, and sprigs of fresh dill in the mason jar.
Pour the vinegar mixture over the cucumbers. Tap the jar a bit on the counter to release any air bubbles and top off the jar with the water.
Screw the lid on the jar tightly and give it a shake. Keep in the refrigerator for 48 hours before tasting. The pickles will last up to two months in refrigerator.