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Caraway Pickles

From: bonappetit.com

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
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.