Wash vegetables. Pack into clean, quart jars, adding to each quart a bud of garlic, a 1-inch piece of hot red pepper, two sprigs of dill tops and 1/2 teaspoon coriander seeds. BRINE: 3 quarts water, 1 quart vinegar, 1 cup salt (not iodized). Boil water, vinegar and salt together with dill stalks for 10 minutes and pour while hot into filled bottles of vegetables and seal.