Preparation: Mix cucumbers, onions, green peppers, salt , and ice in a very large colander, weight down, pressing out liquid, set over a large kettle, and let stand 3 hours (in refrigerator if possible). (Note: If kitchen is warm and you haven't refrigerator space, add more cracked ice after 1-1/2 hours.) Meanwhile, wash and sterilize 6 (1-quart) jars and closures, stand on a baking sheet, and keep hot in a 250-degree F. oven until needed. Mix sugar, turmeric , cloves, mustard seeds , and vinegar in a very large enamel or stainless-steel kettle. Drain vegetables well and add to kettle. Heat, uncovered, over moderate heat just to the boiling point, moving a wooden spoon through mixture occasionally but not actually stirring. Ladle boiling hot into jars, filling to within 1/8-inch of tops, wipe rims, and seal. Cool, check seals, label, and store in a cool, dark, dry place. Let stand 4 to 6 weeks before serving. Yield: 6 quarts (96 servings) Recipe Source: The New Doubleday Cookbook by Jean Anderson, Elaine Hanna (Doubleday) Reprinted with permission.