Tuna Salad Bagel Sandwich with Dill Pickle Spears

Ingredients

• 1 lb Pickling Cucumbers (About 4-5 Kirby cucumbers)
• 1 cup Water
• 1 cup Distilled White Vinegar (Ensure it's 5% acidity)
• 1.5 tbsp Kosher Salt (Use non-iodized salt to prevent cloudy brine)
• 4 clove Garlic (Peeled and lightly smashed)
• 1 bunch Fresh Dill (About 10-12 large sprigs)
• 1 tsp Black Peppercorns
• 1 tsp Mustard Seeds (Yellow or brown)
• 0.5 tsp Red Pepper Flakes (Optional, for a little heat)

Instructions

1. 1

   Prepare the Cucumbers and Jar

   • Wash a 32-ounce (1-quart) wide-mouth glass jar and its lid thoroughly with hot, soapy water and rinse well.
   • Wash the cucumbers under cool running water, scrubbing gently to remove any dirt.
   • Trim about 1/8 inch off both ends of each cucumber. This is especially important for the blossom end, which contains enzymes that can cause mushiness.
   • Cut the cucumbers lengthwise into quarters to create spears.
2. 2

   Add Aromatics to the Jar

   • Place the smashed garlic cloves, fresh dill sprigs, black peppercorns, mustard seeds, and optional red pepper flakes into the bottom of the clean jar.
3. 3

   Pack the Cucumbers

   • Arrange the cucumber spears vertically in the jar, packing them in as tightly as you can without crushing them. A tight pack prevents them from floating.
4. 4

   Prepare and Add the Brine

   • In a medium saucepan, combine the water, distilled white vinegar, and kosher salt.