Wash the Kirby cucumbers and trim off ends.
Place the Kirby cucumbers tightly in crock or container standing up vertically. Pack the cucumbers in as tight as you can without bruising them.
Add the whole garlic cloves, mustard seeds, coriander and fresh dill sprigs to the crock or container on top of the cucumbers.
Mix the untreated water with the Kosher salt in a bowl. Stir until the salt is completely dissolved, add the vinegar and stir.
Pour the salt water mixture (brine) over the cucumbers and spices in the crock or container until the cucumbers are covered completely, mixing more brine if needed to completely cover the cucumbers.
Place a fermentation weight, plate or bowl on top of the cucumbers to force the cucumbers under the brine and keep them submerged at all times. Check frequently, at least once a day to make sure the cucumbers stay completely submerged.
Ferment the Kosher Dill Barrel pickles in a cool area where the temperature stays about 65 to 70 degrees F. at all times.
Check the cucumbers every 24 hours and remove any foam that floats on the top of the brine surface.
For half sour Kosher Dill Barrel Pickles ferment the cucumbers for 5 days. For full sour Kosher Dill Barrel Pickles ferment up 10 days. After 5 days of fermenting begin tasting the Kosher Dill Barrel Pickles for the preference of pickle sourness you enjoy.
Once the kosher dill barrel pickles have achieved the sourness that you like transfer the Kosher Dill Pickles to individual glass jars, cover with the pickling brine and store in the refrigerator.
If using a one-gallon mason jar to ferment the pickles you may cover the jar with a lid and store it in the refrigerator.