There are many posts and threads about the half sours. They are slightly translucent and crisper than fully fermented ones. I use the same ratio of pickling salt, or Mrs. Wages dill pickle mix, and add fresh dill weed and seed heads and cut up garlic. Its left for only 3 days at room temps of 75 degrees. Then the tablespoon or two of vinegar is added and its placed in the fridge. With the Mrs. Wages mix, it doesn't form any mold or scum on the surface, even after a whole year. I like the extra dill taste of teh Mrs Wages mixes. Currently, I am down to two pickles that were made last summer, and am eagerly waiting for some fresh picklers for this years batch of three half gallon jars. For many years of making these, I was able to taste the salt water brine to get to the proper level. I learned how to get that taste from my Polish grandmother who made these every summer. I remember a big gallon jar filled with them until my grandfather was home for lunch. The taste method was easy to get to. It required several tasts after dissolving salt in water. Too little salt and its salty tasting, too much salt and its bitter. The right amount of salt is when you taste it and your mouth starts to water. Start off with amall pint size brine mixture and see if you can get to that same sweet like taste. The Alton Brown measurments are OK if your not wanting to experement. Just be sure to add enough salt as if its too low, the cukes will soften and spoil before fermentation starts. Once they have that natural fermented lactic acid, its almost like it tastes like vinegar instead of salt and water. Here is a link that might be useful: Links to half sour threads.

Can't say what Mom used to do but many did store their fully fermented pickles in the cellar or a root cellar because the temps there were about the same as fridge temps 40-45 or even cooler in the winter. But even then they won't store for long so they'd need to be eaten within a reasonable length of time. Now days the guidelines read: Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. So processing them after they are fully fermented allows for longer shelf storage and it also eliminates the need to skim them every few days since the processing prevents any molds, listeria or yeasts from developing. Here is a link that might be useful: Fermented Dill Pickles instructions

Nope. I would DEFINATELY take out a small sample cuke and taste however. You may find its reached the proper taste for you, or could be under, or overly salty. My half sours only bubble ever so slightly the second day and after that, in the fridge no bubbles. These bubbles a very tiny lie smaller than a champaign bubble. Scum is not a concern right now, and should not even show up in most cases.

JMO but I would cut the larger ones into halves or spears and even trim them some to make them about the same size/weight as the majority are. You could leave them large and whole but it will affect the fermenting process and possibly the amount of salt needed as the extra large ones will contain much more water and will dilute the brine. NCHP says: " Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety." Dave