Hi Risa,

Maybe this is the one...

Mr. Food's Sweet and Spicy Pickles
Recipe by: Mr. Food; September, 1997
Makes about 8 cups

4 cups white vinegar
4 cups sugar
1 tablespoon pickling spice
1 fresh jalapeño pepper, stem and seeds removed
2 pounds cucumbers, sliced 1/4-inch thick (see Note)

In a large saucepan, combine the vinegar, sugar, pickling spice, and jalapeño pepper; bring to a boil over high heat. Add the cucumber slices and return to a boil; cook for 15 minutes, stirring occasionally. Remove from the heat and allow to cool for 15 to 20 minutes, or until lukewarm. Place in an airtight glass or plastic container and chill until ready to serve.

Note: I like to use small Kirby cucumbers, but any type of cucumbers work here. Oh, for really crisp pickles, instead of cooking the cucumbers, just pour the boiling-hot pickling mixture over the cucumber slices in a large heat-proof bowl. Allow to cool slightly, then cover and chill overnight. Stored properly, these should keep for up to 1 month.

Happy Cooking,

Betsy
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