Combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl.  Add hot water and stir until the sugar dissolves and the mixture is clear.  Cool to room temperature.

In a large bowl combine the cucumbers, garlic and dill.  Toss to combine.  Pour the brine over the mixture and stir to coat.  Cover the pickles with a plate to weigh them down and keep them covered in the vinegar mixture.  Seal the bowl with plastic wrap and refrigerate overnight, stirring a few times.  Spoon the pickles into jars or airtight containers and refrigerate for up to two weeks.  Makes 1 quart.