Pickled Grapes with Jicama and Celery Seed

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1 cup distilled white vinegar

1 1/2 cups cider vinegar

1/2 cup white grape juice

1 cup white sugar

1/2 cup brown sugar

1 teaspoon celery seed, bruised with a rolling pin

3/4 teaspoon ground turmeric

2 teaspoons yellow mustard seed, slightly crushed with a rolling pin

7 whole cloves

1 teaspoon salt

Piece fresh ginger the size of your little finger, peeled and cut into rounds about the thickness of a dime

3 red or green jalapeno peppers or other small chiles of your choice, thinly sliced

4 cups mixed red and green seedless grapes

1 medium jicama, peeled and cut into cubes about 3/8-inch thick (about 2 cups)