In a large stockpot, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand for 3 hours.
In a saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil. Drain liquid from the cucumber mixture. Stir the boiling vinegar mixture into the veggie mixture. Place the stockpot of the combined mixtures back onto the stove on medium/high heat. Remove from heat shortly before it returns to boil.
Transfer to sterile containers. Place in a water bath - with water about 2-3 inches from the bottom. Lightly boil for about 15 minutes., Seal and chill in the refrigerator until serving.
*Alternative method to canning that my grandmother would do. Place jars, lids, & rings into boiling water. Remove with tongs,& carefully fill with the pickles. Using a pot holder, flip the jars upside down for 20 minutes - then flip back upright. The lids should seal themselves within about 15 minutes.