Combine cucumbers and salt in a colander set over a bowl. Cover and chill for 1 1⁄2 hours. Rinse thoroughly under cold water. Drain well and transfer to a mixing bowl. Add onion and garlic to the bowl and toss.

Combine the sugars, vinegars, mustard seeds, celery seeds, cloves 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 the cucumber mixture and let stand at room temperature for 1 hour. Cover and refrigerate 24 hours. After 24 hours, enjoy! Store in an airtight container in the refrigerator for up to 1 month.