Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
Notes
Cucumbers: Pickling cucumbers work best, but you can substitute small regular cucumbers if needed.
Sugar: You can adjust the sugar quantities based on your preferences.
Jars: You can store this entire recipe in one of these large Bormioli jars (I've loved these forever!) or you divide it up using regular pint-size jars.
Storage: These pickles will keep in your refrigerator for up to 1 month.
Long-Term Storage: This pickle recipe is not meant for long-term storage, so you should not can it or store it at room temperature for any length of time.