1Combine the cucumbers,onions and peppers in a large bowl. Sprinkle with salt and cover with cold water (I cover the top with a bunch of ice cubes). Let sit for 2 hours then drain thoroughly (I usually give mine a quick rinse, too), pressing out any extra water. If you used ice cubes, make sure you pick out any left-overs that didn't melt.
2Combine the sugar, vinegar and spices. Heat to boiling. Add the drained vegetables. Simmer for about 10 minutes.
3Pack into hot, sterile jars; I use pints because half-pints only last for one meal. Make sure you leave about 1/4 inch headspace, then seal. Process in a boiling water bath for 10 minutes. (5 minutes for half-pints).
4I usually double or triple this recipe when I make it, but a single "batch" will make about 4 pints or 8 half-pints.