Wash and drain cukes. Put down a layer of dill in a large crock. Layer cukes, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock.
Stir together remaining ingredients and pour over cucumbers until well covered. (make more brine as necessary) Place a heavy plate on top of cukes, and weight it down with a large jar filled with water.
Do not fill crock to the top as it may overflow when the cukes release water.
Let sit for approx 3 weeks, or until cukes are uniformly colored throughout and well flavored with dill.
Remove cukes from brine and wash, discarding any soft cukes.
Pack pickles into clean quart jars adding 1 to 2 cloves sliced rocambole (or garlic), 1 teaspoon peppercorns, ¼ teaspoon pickling spices, and ½ teaspoon turmeric.
Make up fresh brine from recipe above, bring to a boil and pour over dills in jar leaving 1" of headroom.
Seal jars and process in boiling water bath 5 minutes.
Start counting time the second the jars are placed in the boiling water.
Wait at least three weeks before eating.