So this recipe isn’t all that different in its ingredients, but I do love the shorthand at the bottom of the page. This is from my Grandmother Emily’s cookbook in the Lawyers Calendar. It came to her from someone named Gladys Laub(not anyone I knew).

No. 2 – 3 inch long dills (I think she means cucumbers)

3 qts water

1 qt vinegar – cider

1 cup salt

Bring to a rolling boil. Put 1 stalk dill & 1 clove Garlic in each jar. Fill jars with dills (cucumbers). Add boiling brine & seal. Let stand 3 months before resing (sp? I have no idea).

Below the recipes are the dates for the various batched she made, so she would know when they were ready to eat. The last one was Aug 5th, 81,  The summer before I started college at Pomona. I don’t remember this recipe when I was very young, so she picked it up later in her life, though she had canned and picked things for her whole life. I do remember that these were very good – nothing like the ones from the store at the time.