How to Make It
Divide zucchini, coriander, dill, chiles,and garlic between 2 (1-quart) jars.
Combine 4 cups water and salt. Stir until salt dissolves fully.
Divide liquid between jars to cover zucchini, leaving about 1/2 inch of space between liquid and top of jar. (Add water as needed to ensure solids are covered.) Cover jars loosely with lids. Let stand in a cool, dry place away from direct sunlight for 5 to 7 days. The liquid will turn cloudy, then bubble and fizz after several days as it develops lactic acid. Once fermented, refrigerate pickles. They will keep in sealed jars for up to 3 months.