Half sour pickles are "fresh pack" style pickles that ferment very quickly and still maintain a crispy cucumber-like texture. The most important thing in this very simple process is picking out really high-quality fresh cucumbers. I usually go to the Memphis Farmers Market and look around to see who has the best looking crop. Once you've washed them, all you need do is place them in a salt-water brine with dill and pickling spices, and leave them in a cool dry place for 24 hours. Then, place them in the fridge for 2-5 hours and they are ready to go.
To make the brine, boil kosher salt in water and then let cool. I usually use 1/4 cup for 2 quarts of water.
While the brine cools place the pickles in a jar with dill, pickling spices, and 3-5 cloves of smashed garlic. Small cloves are generally more flavorful than large ones.
Once the brine is cool, add enough to each jar so that the pickles are fully submerged, then cap them.
If you like your pickles a little more fermented, you can leave them out of the fridge for 2 days and than leave them in the fridge for another 24 hours. I like mine a little less pickled and I am pretty impatient. Good luck.
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