Pack the cucumbers into 2 quart-size jars.
In another quart-size jar, combine the salt, sugar, vinegar, coriander seeds, peppercorns, and allspice berries.
Close the lid and shake until the salt and sugar are dissolved.
Add the 2 cups of water and pour the brine over the pickles.
Tuck the chiles and garlic between the cucumbers.
Add enough water just to cover the pickles and keep them submerged. Cover and refrigerate overnight. Can be stored in fridge only for up to 2 months.
"The Portlandia Cookbook: Cook Like a Local" by Fred Armisen, Carrie Brownstein and Jonathan Krisel, Clarkson Potter 2014. Reprinted with permission from Clarkson Potter. All rights reserved.