Pack vegetables into 2 clean 1-quart glass jars. In a bowl, combine the salt, sugar, vinegar, coriander, peppercorns, and garlic. Whisk until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Tightly close the jars and refrigerate overnight or for up to 1 month. Alternatively, you could follow proper canning procedures to preserve them.