In a large container, combine cucumbers, onions, green and red peppers and 2 tablespoons salt. Cover with ice, mix well. Refrigerate for 8 hours. Drain, rinse and drain again.
In a sauce pan, combine sugar, vinegar, celery seed, pickling spice and remaining 1 tablespoon salt. Bring to a boil, cook and stir for 1 minute. Spoon over cucumber mixture and mix. Spoon into jars or freezer containers, dividing remaining juices into containers. Cool.
Top with lids. Cover and freeze up to 1 year. Thaw at room temperature for 4 hours before serving.