1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)
3 1⁄2 Cup (56 tbs)
2 Cup (32 tbs)
Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water.
Let stand 2 hours.
Drain thoroughly; press out excess liquid.
Combine sugar, vinegar and spices in a large sauce pot.
Bring to a boil.
Add drained vegetables and simmer 10 minutes.
Pack hot into hot jars, leaving 1/4-inch head space.
Process 10 minutes in boiling water bath.