Dill pickles get their traditional flavor from dill weed, dill seed and garlic.
Wash cucumbers well with cold water. Trim blossom ends and quarter cucumbers lengthwise. Place in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature for 1 hour. Drain. Rinse and drain again.
Place 1/2 tablespoon each dill seed and dill weed, and 1/4 teaspoon minced garlic in each of 6 hot sterilized wide-mouth, pint canning jars.
Mix remaining ingredients in large saucepan. Bring to boil, stirring to dissolve salt.
Meanwhile, firmly pack cucumber wedges vertically into jars. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.
Process in boiling water canner at 180° to 190°F (simmering water) for 15 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.
Soaking raw cucumber spears in turmeric-water gives finished pickles an attractive color.
Dill pickles are processed at a slightly lower temperature (simmering water vs. boiling water) to produce pickles that do not become too soft.