Peel the cucumbers and carrots; slice thin. Cut the green peppers in ½-inch strips; quarter the onions lengthwise. Cover the vegetables with boiling water, let stand 1 minute, then drain.
Pound or chop together the chopped onions, garlic, turmeric, chili peppers, ginger, salt, almonds, and sugar. Combine with the vinegar and water and vegetables in a saucepan. Bring to a boil and cook 10 minutes; cool and let pickle 12-24 hour before serving.