Clean, deseed and cut up green peppers into slices then into about 1″ pieces. Set aside. In a large pot add the cider vinager, sugar, mustrd seed, tumeric, ground cloves and chopped onion, bring to a boil. Drop the green pepper pieces into the hot mixture just until the peppers turn color (Do not cook the peppers). Remove and place peppers into pint jars. Fill the jars up to 1″ headspace, clean rims of jars and place on lids. BWB for 15 mins.