In a clean spring-top jar combine onion, cucumbers and garlic cloves.
Boil water, cider and champagne vinegar, sugar, salt, mustard seeds, tumeric, celery seeds and pickling spice together in a non-reactive pot or pan. Bring to a boil and simmer for four minutes.
Carefully pour pickling liquid over vegetable mixture, filling to top of jar.
Cool to room temperature before adding any additional liquid and refrigerate.
[Should note: there should likely be some notes on the shelf life of such a product and its general care and handling during its lifetime]