We are going old school, ladies and gentlemen! No vinegar, no canning, no cooking. We are fermenting half sour pickles like its 1899. Don't let the word "fermenting" scare you. We are literally just putting pickles in salt water and letting them sit for a week. If your grandma can do it, you can do it. Read more here: https://www.foxvalleyfoodie.com/half-sour-pickles/
