25 to 30 medium cucumbers, thinly sliced
8 large onions, coarsely chopped
1 large green pepper, coarsely chopped
1 large red pepper, coarsely chopped
1 large yellow pepper, coarsely chopped
5 cups cider vinegar (at least 5% acidity)
5 cups granulated sugar
1/2 cup canning salt
2 tablespoons mustard seeds
1 teaspoon turmeric
1/2 teaspoon ground cloves
Combine all vegetables in a large non-metallic container or crock with salt. Let stand for 3 hours and drain.
Combine vinegar, sugar, salt, mustard seeds, turmeric and cloves in a large kettle. Bring to a boil. Add the drained cucumbers. Heat thoroughly until amost boiling.
Pack into hot sterilized jars, leaving 1/4 inch headspace. Seal with lids and rings. Process in a boiling water bath canner for 10 minutes.