HELP?! My Great Aunts Pickle recipe is my favourite but I question the method.

Yes, I completely understand. My grandmother also had some canning habits that I've had to consign to historical record as well. She canned everything either by open kettle or water bath, from fish to veggies. He pickles were made in large ceramic crocks, covered with a cheesecloth and wooden lid.
And while nobody was ever killed, that was more a matter of good fortune than safe practice to continue. Your old reliable recipe will produce a nice crispy pickle, because no heat is ever involved. But is it safe? No. It relies on pH to keep the bad gerbies out, and that can change over time to allow Botulism to take hold. However, you can still make your pickles according to the recipe if you are willing to adapt a bit. You will need to use a water bath method, but you can add in a product made by Kerr and others- usually called Pickle Crisp. It's calcium chloride, and you don't need much per jar. It will help keep your pickles crispy, just as the name says. It will also let you use the old recipe, which means you get the best of both worlds- the taste, and the safety.