10 medium mini-cucumbers, sliced 1/4 inch thick
1 1/2 tablespoons coarse salt
3/4 cup sugar
3/4 cup light brown sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1 tablespoon mustard seeds
1 teaspoon onion powder
1/2 teaspoon celery seeds
1/4 teaspoon ground tumeric
1 pinch chili flakes (optional)
Sprinkle coarse salt over cucumber slices in large bowl. Stir together gently. Cover loosely, and let sit at room temperature for a couple of hours.
Whisk together sugars, vinegars and seasonings in a saucepan. Bring to a simmer over medium heat. Continue heating at a simmer, whisking occasionally until all sugar has completely dissolved.
Rinse cucumbers in a colander under cold, running water. Shake colander to remove excess water, and return cucumbers to bowl.
Pour hot vinegar mixture over cucumber slices. Toss to mix. Cover, and let rest for about an hour.
Pack cucumbers into two pint jars. Divide liquid evenly between jars, making sure that all cucumber slices are covered. Screw lids onto jars.
Refrigerate for 24 hours before using.