Cut a thin slice from the ends of each cucumber. Cut cumbers lengthwise into quarters.
Remove hot jars from canner. Place 1 clove garlic, 1 head fresh dill or 1 teaspoon dill seeds and 1/8 teaspoon celery seeds into each jar. Pack in cucumbers.
Meanwhile, combine vinegar, water, sugar, salt and turmeric in a small saucepan and bring to a boil. Pour boiling mixture over cucumbers to within 1/2 inch of rim (headspace). Process 10 minutes for pint jars and 15 minutes for quart (1 L) jars.