Half sour pickles are fermented in a weaker brine for a shorter time, producing a delicious condiment half-way between a pickle and a cucumber. Their taste is mellower than a full sour pickle, with skins that remain a more vibrant green while the inside keeps some of the white, opaque crunch of a raw cucumber. Like sour pickles, the best half-sour pickles are made from fresh cucumbers. An overnight cold-water soak can help supermarket cucumbers firm up and freshen before pickling.
Because half sour pickles are only partially fermented, they should be treated more like a raw food. They're best made in smaller batches than sour pickles and should be refrigerated and eaten in a few days after their short fermentation at room temperature.