I have taken the liberty of editing Ken's recipe (after all I did earn a respectable living editing for many years) and putting it in more a recipe format. -- Hope you're not offended Ken, but this was the only way I could make sense of the many, many posts.

I am putting a copy of this recipe in my clippings and anyone who wants it can find it there.

One other caveat (Please don't blow a stack, ken), but this is very similar to the recipe that USDA dropped about two decades ago. Recent NCHFP tests showed that Listeria can multiply in a pickle partially fermented at room temperature in a salt brine. NCHFP is supposed to be doing more testing, but at the present they do not recommend this process. Listeria is very common. It affect many people and they don't even know it. BUT the young, elderly and those with a compromised immune system should be aware before using this technique.

Okay here's

Ken's Half-Sour Pickles

Source: ksrogers, Harvest Forum

5 1/2 ounces by weight Kosher salt

per gallon of room-temp water

--

Cloves of garlic coarsely chopped

Fresh dill heads

Fresh dill sprigs

Peppercorns

--

Pickling cucumbers - the freshest you can get

Use only very fresh water from the cold water tap. Measure Kosher salt by weight and thoroughly dissolve in water.

Put as many of the seasonings as suits your taste in the bottom of sterilized jars -- quarts, half gallon, whatever.

Pick, rinse, clean and cut 1/8" off both ends of cukes and pack tightly in the jars to about 1 inch from top. All cukes should be wedged firmly to stay under brine.

Pour the room-temp salt water brine over cukes and spices to 1/2" from top. Top with a new flat and a Ball Plastic Jar cover.

Flip the filled and capped jars over a few times to loosen and release any trapped air bubbles.

Return to upright position and then give the jars a "quick twist" a couple of times a day.

Leave on the counter for two days to start it working. (You probably will not see bubbles.) After 48 hours, open a jar, check the liquid level and adjust if necessary. If you wish, taste one of the top cukes, it will probably taste slightly of dill and salt. Remember it is not yet half sour.

If cukes are not mushy, bland or bitter, you have the option of adding a bit of salt or more water.

Reseal and leave on counter one to three more days. Taste sample again and if you are happy with the taste, add a tablespoon of white vinegar to each half gallon jar to slow/stop fermentation. (Adjust measure for the size jar used) Recap and flip over several times to distribute vinegar.