Layers the cucumbers, onion, bay leaves and chili among three 12 ounce Mason jars. Add a couple of dill sprigs and garlic clove to each jar. Heat vinegar, water, sugar, salt, coriander seeds, mustard seeds and peppercorns in a saucepan over medium-high heat. Bring to a boil and reduce heat. Simmer for a few minutes, until sugar and salt have dissolved. Pour hot liquid over the vegetables. Distribute liquid and spices evenly among the three jars. Secure lids tightly and refrigerate. Pickles will be ready to eat in about 24 hours and will keep in the refrigerator for about a month.