Mix sliced cucumbers, peppers, onions, and salt to a large bowl. Cover all the ingredients with water and add ice to the top of the bowl. Let stand for 3 hours.
In a large pot, bring vinegar, sugar, mustard seed, celery seed, red pepper flakes, cloves, and turmeric to a boil.
Rinse and drain the cucumber mixture and add to the hot vinegar solution.
Remove from the heat just before boiling so that you don't cook your cucumbers.
Fill sterilized, warm pint jars with the pickles leaving ¼ inch headspace, wipe the rim of the jars with a paper towel, add the lids and screw bands.
Process in a water bath canner for 10 minutes.
After 10 minutes, remove the jars from the canner and transfer to a towel lined countertop. Let cool for several hours or overnight. Check rims for proper sealing before storing in a cool, dark place.
Notes
For best flavor, don't eat for 2 weeks in order to allow the flavors to develop.