Fresh ginger and lime team up with mildly flavored rice wine vinegar to form a no-cook brine that packs big flavor into everyday cucumbers. Justin Chapple recommends unseasoned rice vinegar so you can control the sweetness. If you can only find seasoned rice vinegar, simply omit the sugar called for in the recipe.
Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
These quick pickles call for thin-skinned cucumbers, such as Persian, kirby or English. You can also use thick-skinned cucumbers, but I recommend partially peeling them to allow the brine to permeate the cucumber.