Bring the vinegar, water, salt, peppercorns, and coriander seeds to a boil.
Turn the heat down to a simmer and allow to simmer for ten minutes.
Place the washed mini cucumbers in a clean jar, interspersed with dill, garlic, and hot peppers, if using.
After ten minutes of simmering, remove the vinegar mixture and allow to cool completely.
Pour the liquid over the cucummbers to cover.
Seal with a lid and refrigerate for at least two days.
The flavor is even better after a week of marinating.