Prep the cucumbers: Use either a knife or a mandoline to slice each cucumber into coins. You can make the coins as thick or thin as you prefer just make sure that they are all uniform in size.

Prep the pickling jars: Get out the jars that you plan on pickling the cucumbers in and make sure they are both clean and dry. Then begin by placing a small layer on sliced onion on the bottom. Next stuff some of the sliced cucumbers in until it reaches halfway to the top of the jar. And by stuff I do mean stuff, so make sure to push them down in there. Then place another small layer of sliced onions. Finally, stuff with enough cucumbers so that it comes just to the top of the jar and place a couple more sliced onions. Repeat these steps in other jars until you have used up all of your cucumbers.

Make the pickle brine: Get out a medium-sized pot and add both kinds of vinegar, both sugars, the salt, mustard seed, celery seed, and turmeric powder to it. Place this over medium-high heat and stir until the sugars have dissolved and the liquid has just begun to simmer. This should take about 5 minutes.

Pour the pickle brine into each jar: Carefully pour enough pickle brine into each jar until it almost covers all of the cucumbers. Let this sit for a couple of minutes so that the cucumbers can soften. Once they are softened use something to push down on the cucumbers so that they are compact and completely submerged by the pickle brine.

Place lids on each jar and let the pickles rest in your fridge for a minimum of 3 hours before eating. Though they do get much better after a day or two.