I love these traditional pickles. No vinegar is used in making them. The tart flavor comes from the fermentation action of the bacteria that lives on the skin of the cucumbers. They are fermented in a brine solution, which inhibits the action of other undesirable bacteria. For a half-sour style, only ferment them partially; they will be only "half sour". I'm told that these pickles will keep in the fridge for 6-8 weeks; though we always eat them long before then!

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