I originally found this on Pinterest and that blogger adapted it from Food and Wine, I added a New Mexico twist!
Quick Green Chile Dill Pickles
8-12 pickling cucumbers, quartered or halved depending on size
1 tablespoon kosher salt
1 tablespoons sugar
3/4 cups distilled white vinegar
1 tablespoons coriander seeds
6 large garlic cloves, halved
Your desired amount of green chiles (or jalapenos) halved lengthwise, seeded
8-12 dill sprigs
Pack cucumbers, chiles, dill, and garlic into a clean glass jar. In another jar, combine the salt, sugar, vinegar, and coriander. Shake until the salt and sugar dissolve. Add a cup of water and pour the brine over the vegetables, adding more water to keep the vegetables submerged. Close the jar and refrigerate overnight or for up to one month.