Cloudy with a Chance of Pickles

Half-sour dill pickles, to be exact. Fermented halfsies, to be even exacter. I can’t pretend to be an expert on the lacto-magic that happens here; I can only testify that it works. After years of trying to replicate “Kosher dills” using the vinegar-brine method—and ending up, every time, with tasty but mushy spears—I finally gave in,…