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In a saucepan, combine vinegar, water, sugar, salt, mustard seed, dill seed, and ground turmeric. Stir ingredients until salt and sugar are completely dissolved. Let cool to room temperature.
Place crushed garlic in the bottom of a large canning jar, add cucumber slices, and fill with brining liquid up to the threads of the jar.
Place pickles in the refrigerator and allow them to sit for at least 24-hours for best flavor.