Clean and sterilize your jars in boiling hot water. I used quart-size glass yogurt jars with tops, but you can use any glass jar with a top. You'll want about 4 large jars for this recipe.
In a large stockpot or sauce pan, add vinegar, water, honey and salt and bring to a medium boil. Boil for just a few minutes, and then turn off (as long as everything is dissolved).
Place the onions on the bottom of the jar, and then the cucumber slices on top of them.
Place the dill, bay leaves, coriander seeds, and garlic on top of the cucumbers.
Pour the liquid over the pickles until they are covered.
Place the jars in the refrigerator uncovered for about 24 hours, and then cover them.