6 pounds thinly sliced cucumbers
3 large sliced white onions
1 cup red bell pepper cut in thin strips
½ cup coarse kosher salt or canning salt
4 cups apple cider vinegar
4 cups pure cane sugar
½ teaspoon turmeric
1 tablespoon whole mustard seed
1 teaspoon whole clove
½ teaspoon celery seed
1 teaspoon whole allspice
Put sliced cucumbers, onion and peppers in a food-grade plastic tub or large stainless-steel or enamel covered non-reactive pot. Sprinkle on salt and toss gently to distribute. Cover with crushed ice and set aside for 3 hours.
In a large stainless-steel pot, bring 4 cups of vinegar to a boil. Stir in sugar, turmeric and spices. Return to boil until sugar is thoroughly dissolved.
Drain vegetables well, removing any ice that is left. The ice will dilute the brine if you leave it in. Add vegetables to boiling brine and stir gently. Return to boil for just 1 minute.
Remove from heat and pack into clean pint or quart glass jars, vegetables first and then cover with brine. Gently stir brine in pot from time to time to evenly distribute the spices. Leave ½-inch headroom. Be sure the brine covers the vegetables; if necessary, add a bit more, filling up to ¼ inch from the top. Tap jars once or twice on the counter to remove any air bubbles. Wipe rims of jars and close with 2-piece lids.
Submerge jars in boiling-water bath and process for 10 minutes, depending on your altitude.
Remove jars and allow to cool and seal. Store away from light in cupboard or cabinet.