Hamburger Dill Pickles

I bought a wavy knife just to cut wavy pickles. Yep.

10-15 cucumbers sliced
1/2 cup pickling salt for soaking
6 tablespoons pickling salt for brine
4.5 cups water
4 cups vinegar
mustard seed
dill seed
black peppercorns

Slice cucumbers and soak in water and 1/2 cup pickling salt at room temp for 2 hours. Rinse cucumbers thoroughly. Heat water, vinegar, and salt to boiling. Pack cucumbers into hot, sanitized jars. Add 1/2 teaspoon mustard seed, 1.5 teaspoons dill seed, and 2 peppercorns to each pint. Pour boiling brine mixture over cucumbers. Remove air bubbles and adjust head space to 1/2 inch. Seal jars and process in boiling water bath canner for 15 minutes. Allow 2 weeks for spices to infuse pickles before eating.