Create the syrup in a saucepan: 1 c white sugar, 1 c white vinegar, 1/2 c apple cider vinegar, 1/4 c packed brown sugar, 1-1/2 tsp mustard seeds, 1/2 tsp celery seeds, 1/8 tsp ground tumeric. Heat until the sugars are melted. (I had to double this recipe, since I had quite a few cucumbers to put up.) Pour the hot syrup over the cucumbers to cover, put the lids on and refrigerate after the jar has cooled to room temperature.
Should be okay to start eating in about 24 hours, but I tried a few this morning and they were good! I'm sure they will only get better as they sit!