This recipe makes 4-5 quarts and is meant for canning. If you only want to make enough to keep in the refrigerator to use, just cut it down to the size you want. You can chop things in the food processor, but keep it chunky as you don't want things too fine.
8 medium onions, peeled and chopped (about 12 cups)
25 medium cucumbers, chopped (peel or partially peel to your taste, about 12 cups)
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1/2 cup salt
5 cups sugar
5 cups cider vinegar
2 tablespoons mustard seed
1 teaspoon ground tumeric
1 teaspoon whole cloves
Combine onions, peppers, and salt. Let stand for 3 hours then drain and rinse with cold water. Put sugar, vinegar, and spices in a large pot and bring to a boil. Stir in the vegetable and simmer until heated through. If canning, pack into hot jars within 1/4 inch of the top. Add lids and rings and process in a boiling water bath canner for 20 minutes.
If making a smaller batch to keep in the fridge, put it in a tupperware container and let it sit in the fridge for at least 24 hours to develope full flavor.