In a large saucepan, combine the vinegar, sugar, pickling spice, and jalapeno 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. NOTES : About 8 cups