The half-sours are finished and, oh my, they are delish. They retain their essential cucumber flavor, but taste as though they've been seasoned with pickling spice and salt.
Not enough salt for me, but almost everyone I know will dig them. I put two half-sours to good use:
When I refrigerated the pickles after five days fermenting at room temp, I wasn't impressed with the flavor. They tasted muddy.
But, after they set for a few days in the cooler, the salty/savory aspect of the pickles emerged. The flavor is really lovely, with only a hint of appropriate earthiness. They're far from subtle, but not as strong as the fermented dills.
Hooray! Another successful experiment. I wonder how they taste with icy cold vodka??