['1 1/4 pounds English hothouse or kirby cucumbers, cut into 1/8"-thick rounds', '1/2 cup sugar', '1 cup apple cider vinegar', '1 cup rice vinegar', '1/4 cup kosher salt', '1 tablespoon caraway seeds', '1 teaspoon crushed red pepper flakes', '1 3"-4" cinnamon stick']
Place cucumbers in a stainless-steel or heatproof glass container; set aside.
Bring sugar, all remaining ingredients, and 1/2 cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved. Let cool for 10 minutes.
Pour pickling liquid over cucumbers. Cover and chill overnight or up to 3 days.
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