In a medium saucepan over medium heat, combine apple cider vinegar or white vinegar, water, sugar, celery seed, dill weed, ground turmeric, and pickling salt. Stir gently until the sugar completely dissolves and the mixture becomes aromatic, about 5 minutes.

Take the medium-sized pickling cucumbers and slice them into 1/4-inch thick rounds. Next, slice the small white onion into thin strips and peel the garlic cloves.

Using a half-gallon Mason jar, pack the sliced cucumbers, onion, and garlic tightly together, pressing down gently. Leave some space at the top for the brine.

Carefully pour the cooled brine over the packed cucumber mixture, ensuring that all ingredients are covered.

Seal the jars tightly with their lids and allow them to rest at room temperature for 12 to 24 hours.

After the resting period, transfer the jars to the refrigerator. The pickles can now be stored for up to three months.