Hi bregent. That is the exact recipe I used to make the pickles. Although I changed it up a bit after reading another recipe that mentioned not to use typical pickling seasonings for these types of pickles. I substituted the pickling spices for just plain peppercorns, coriander seeds, and some dill. I did make a big mistake however. Instead of putting the pepper and coriander in whole, I course crushed them a bit.
I made the pickles on Weds and opened the jar last night to try them. The pickles were still very crunchy and the brine made the pickles how I really like them, without the vinegar or fermentation. Had a slight salty, garlicy, dilly flavor. However, learned a big lesson. If the recipe calls for whole peppercorns and coriander seeds.....go whole and do not crush them at all. Resulted in a little heavier pepper flavor than it should have had. But still very edible. The recipes all say these should be eaten quickly since they are not fermented or in vinegar. Will be making them again.
Here is a pic... pics of them in the jar did not come out well.
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