Combine cucumbers, onions, green &
red peppers in a large bowl: sprinkle
with salt and cover with cold water.
Let stand 2 hours. Drain: rinse and drain
thoroughly. Combine sugar, spices and
vinegar in a large saucepot. Bring to a
boil. Add drained vegetables: simmer
10 minutes. Pack hot relish into hot jars,
leaving ¼ inch headspace. Adjust two-piece
caps. Process 10 minutes in a boiling-water
canner.