Wash 2 pounds of fresh cucumbers under cool running water, slice them into thin rounds, and place the slices in a clean pickling container.

Sprinkle ½ cup of canning salt evenly over cucumber slices and add 2 quarts of water. Let cucumbers sit for 2-3 hours at room temperature.

Drain the cucumber slices and rinse them thoroughly under cold water to remove excess salt.

In a large pot, combine 3 cups of vinegar and 3 cups of water, then bring to a rolling boil over medium-high heat.

Carefully add the drained cucumber slices to the boiling vinegar mixture and simmer for 3-5 minutes.

After simmering, remove cucumbers from heat and drain them again, discarding the liquid.

In a separate pot, combine 2 cups of vinegar, 1 cup of water, 1 cup of brown sugar, 1 cup of white sugar, ½ teaspoon of celery seed, ½ teaspoon of mustard seed, and ½ teaspoon of turmeric. Simmer for 10 minutes.

Return the drained cucumber slices to the pot with the simmered pickling liquid and bring to a boil.

Carefully pack the hot cucumbers and the pickling liquid into sterilized jars, leaving about ¼ inch of headspace.

Use a non-metallic utensil to release trapped air bubbles and wipe the rims of jars for a good seal.

Tightly screw on the lids and process the jars in a boiling water canner for 10 minutes.

Remove jars from the canner and let them cool completely on a wire rack.