On Fri, 18 May 2012 20:24:42 -0400, Boron Elgar
> wrote:

>On Fri, 18 May 2012 13:12:21 -0500, Melba's Jammin'
> wrote:
>
>>In article >,
>> Brooklyn1 <Gravesend1> wrote:
>>
>>> On Thu, 10 May 2012 20:16:04 -0500, Melba's Jammin'
>>> > wrote:
>>>
>>> >In article <2012051014103835999-xxx@yyyzzz>, gtr > wrote:
>>> >
>>> >> On 2012-05-10 18:17:37 +0000, Brooklyn1 said:
>>> >>
>>> >> > Hmm, when I make pickles I don't use any vinegar.
>>> >>
>>> >> What do you use?
>>> >
>>> >My guess is that he's fermenting them.
>>>
>>> Exactly. I don't much care for cooked vinegary pickles, I'll eat some
>>> but I really don't like them enough to go out of my way to eat any, I
>>> don't remember ever buying any, the closest I've come is the very rare
>>> jar of sweet pickle relish and hotdog relish... however once I start
>>> on good crisp half sours I'll finish an entire gallon jar full in one
>>> sitting. But I do like cucumber salad (a la 2nd Ave. Deli), thinly
>>> sliced raw cukes in seasoned vinegar. When my garden is humming
>>> there's nothing like cuke salad with fresh picked young kirbys.
>>
>><sigh> Half sours. I don't know where to get them around here. Could
>>justify a trip to NY to the Second Avenue Deli -- it's across the street
>>and down half a block from where Margaret lives.
>
>
>There is a brand sold from the dairy case - Ba-Tampt. They are as good
>as any deli. Honestly. See if any of these stores are near you.
>
>http://batamptepickle.com/wheretobuy.php
>
>Boron

They're typically way over priced, especially as one gets further from
their source. It's really easy to make fermented pickles at home,
half sours take maybe a week... at the end of the growing season I
make sour green tomatoes too, I love those.