Pickles
Garlic
Dill
I ce cream salt 2 tbsp. to 1 quart
1/2 c. 50% grain vinegar to 1 quart

Fill jar with pickles and add garlic and dill put 2 tablespoons ice cream salt and 1/2 cup vinegar, fill up jar with water. Seal, set in sun for 3 or 4 days. Wait 3 or 4 weeks before eating, put in ice box before you open them.