Super Thick Tarragon & Dill Pickles

I love pickles.  LOVE them!  Eating them, making them, giving them as gifts.  I feel like a mad pickle scientist when I set out to cure a bunch of cucumbers.  This is the cleaned up version of what my kitchen looks like on a pickle making day.

Super Thick Tarragon & Dill Pickles
1 sterilized pint mason jar w/ new canning lid
~3 med Kirby cucumbers, sliced 1/3 inch thick
1 tsp dried dill (1 Tbsp fresh)
1/2 C water
1/4 C white vinegar
1/4 C tarragon vinegar
1 Tbsp kosher salt
1 1/2 tsp white sugar
3 med cloves garlic, crushed
~10 black peppercorns
1/2 tsp coriander seeds
1/2 tsp yellow mustard seeds
1/4 tsp crushed red pepper flake (optional)

   Fill jar with cucumber slices.  Add dill to jar.
   Combine the rest of the ingredients in a small sauce pan.  Bring to a boil, stir occasionally to make sure sugar and salt dissolve.
   Pour boiling liquid over pickles in jar (you may need a funnel.)  Fill as much as possible, make sure all the spices are in the jar.  Immediately close lid tightly.  As it cools, the "button" will pop down properly sealing it.  If it doesn't pop on its own, press it after several minutes and it should stay down.
   Let pickles cure for at least a week.  Shake them every once in a while to distribute spices throughout the jar.
   Refrigerate after opening.
   Makes 1 pint.