Wayne Boatwright >, if that's their real name, wrote:

>Well, I didn't write this, but full-sours usually have a dark olive skin
>with a semi-transluscent flesh, are not very crisp, definitely more sour
>and also taste saltier. Half-sours are bright green with flesh that looks
>almost like a fresh cucumber, are crisp, almost not sour at all, and have a
>much milder degree of saltiness. I've eaten both that were commercially
>made, I've made both at home, and I can surely tell the difference.

I hate regular dill pickles. Love Claussen's, though. And I make some
Claussenesque pickles that are very good, too. I didn't learn until
recently that they had no business being kept on a shelf. No one has died,
but future batches will be stored cold.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_