I've tried to find a sweet pickle recipe that satisfied my family's sweet tooth, but failed. So, I tweaked the recipe for the candied jalapeños, and applied it here. The end result has been very satisfactory. I usually make one recipe of regular sweet pickles, and one recipe of hot-sweets.
2 cups cider vinegar
6 cups white sugar
1/2 t tumeric
1/2 t celery seed
1 t mustard seed
1 t ground cayenne pepper (optional)
1 dry thai chili per jar (optional)
1 whole cinnamon stick
pickle crisp (use according to package directions)
small pickling cukes cut into bite size pieces, salted and brined in ice/ice water
For simply sweet pickles, combine the vinegar, sugar, turmeric, celery seed and cinnamon in a large dutch oven. Bring to a rolling boil and cook until slightly thickened.
For a spicy version, add the cayenne pepper and the thai chili along with the other ingredients.
Pack the cucumber chips into jars, add pickle crisp and pour the hot syrup over them, allowing for a 1/2 inch headspace. Process 10 minutes, in boiling water bath.