One Day Crispy Lunch Pickles

25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt
5 cups cider vinegar
5 cups sugar (2 1/2 pounds)
2 tablespoons mustard seed
1 teaspoon turmeric
1/2 teaspoon cloves

Wash cucumbers and slice as thin as possible. Chop onions and peppers. Combine with cucumbers and salt and let stand three hours. Drain. Combine vinegar, sugar and spices in a large preserving kettle. Bring to boil. Add drained cucumbers. Heat thoroughly but do not boil. Pack while hot into sterilized jars and seal at once.