Wash and drain cucumbers, then slice. Combine salt, water, and vinegar in a large sauce pot and bring to a boil.
To each quart jar add 2 heads of dill, contents of 1 bag of black tea (not the bag itself), 1/2 tsp mustard seeds, and 2 peppercorns. Pack cucumbers into hot jars and cover with vinegar mix, leave a 1/4" headspace.
Remove air bubbles with a plastic canning knife, add additional liquid if needed. Wipe rims, then place and tighten 2-piece lids. Process 20 minutes in a water bath canner.
If you have not successfully used tea in place of pickle crisp, you might want to use grape leaves instead. The black tea brand I have linked in the recipe works perfectly, but others may not.