Soak small cucumbers in brine (1 cup salt to 1 gallon water) for 24 hours. Drain and pour boiling water over them and let stand for 3 minutes. Pack in sterilized jars. Bring to boil 2 quarts vinegar, 1 cup sugar and 1 cup brown sugar with a small handful of pickling spices in a little cloth bag. Pour liquid over pickles in jars and seal. (Bring to a boil in hot water and boil for 15 minutes to seal.) Leftover liquid may be stored in refrigerator and used later.