Refrigerator Dill Pickle Slices

2 ½ pounds pickling cucumbers (4 to 5 inches long) 1 tsp ground Turmeric 2 quarts boiling water 2 Tbsp Dill Seed, divided 4 tsp Dill Weed, divided 4 tsp Yellow Mustard Seed, divided

1 tsp Garlic, Minced, divided ½ tsp crushed Red Pepper, divided 3 ½ cups distilled white vinegar (5% acidity) 2 Tbsp non-iodized salt 2 tablespoons sugar

Wash cucumbers well with cold water. Trim blossom ends and cut lengthwise into ¼ inch thick slices (4 inches long). Place slices in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature 3 hours; drain. Rinse and drain again. Place ½ Tbsp dill seed, 1 tsp each dill weed and mustard seed, ¼ tsp minced garlic, and 1/8 tsp crushed red pepper in each of 4 hot sterilized wide-mouth pint canning jars. Pack cucumber slices vertically into jars. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving ¼ inch headspace. Cool. Cover jars with metal lids and screw on bands. Refrigerate pickles. Shake jars once a day for 7 to 10 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.