Cut the cucumbers

• Slice the mini cucumbers into thick rounds, about 1 cm thick, using a crinkle cutter if you have one.
• Set aside.

Layer the jar

• Crush the dill and place some at the bottom of the jar.
• Add a layer of cucumber slices, then some red onion and green onion.
• Repeat with more cucumbers and more dill until the jar is full.

Make the brine

• In a saucepan, combine the vinegar, water, salt, Old Bay, mustard seeds, celery seeds, brown sugar, broken bay leaf and peppercorns.
• Mince the garlic and add it to the pan.
• Heat over medium until it just starts to boil, then turn off the heat.

Pour and chill

• Let the brine cool completely.
• Pour the cooled brine over the pickles in the jar and close tightly.
• Refrigerate; they are ready to taste the next day.