Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds. Set aside.
Make the Brine:
In a medium saucepan, combine the white vinegar, granulated sugar, brown sugar, pickling salt, crushed red pepper flakes, mustard seeds, celery seeds, and turmeric.
Heat the mixture over medium heat, stirring until the sugars dissolve completely.
Once dissolved, remove the brine from heat and let it cool slightly.
Pack the Jars:
Place the sliced cucumbers, garlic, and jalapeño slices (if using) into sterilized jars.
Pour the warm brine over the cucumbers, ensuring they are fully submerged.
Seal and Refrigerate:
Seal the jars tightly with lids.
Let the pickles cool to room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to meld.
Enjoy:
These Sweet Heat Pickles are ready to enjoy after 24 hours but will taste even better if left to marinate for a few days. Serve them with sandwiches, burgers, or as a tangy and spicy snack on their own!
