Wash cucumbers and slice as thin as possible. Chop onions and peppers; combine with cucumbers and salt. Let stand 3 hours and drain.
Combine vinegar, sugar and spices in large preserving kettle. Bring to a boil.
Add drained cucumbers. Heat thoroughly, but do not boil.
Pack while hot into sterilized jars leaving 1/4-inch headspace. Seal at once. If using water bath method, process for 10 minutes. Makes about 9 1/2 pints.