Hamburger Dill Chips

4 lbs of pickling cucumbers

6 T. canning salt

4 1/2 c. water

4 c. vinegar

14 heads of fresh dill

3 1/2 t. mustard seed

14 peppercorns

Wash cucumbers.  Cut into 1/4" crosswise slices, discarding the blossom end.  Combine the salt, water and vinegar in a large saucepan and bring to a boil.  Pack the cucumber slices into prepared jars (I prepare mine by running them through the dishwasher) leaving a 1/4" headspace.  Add 2 heads of dill, 2 peppercorns and 1/2 t. mustard seed to each jar.  Ladle the hot liquid over the cucumbers leaving 1/4" headspace.  Remove air bubbles by inserting a thin wooden or plastic handle or knife down the inside of the jar.  Place 2 piece caps onto the jars and process for 15 minutes in a boiling water canner.