If you know deli lingo, you know that half-sour pickles are crunchy, bright-green pickles, not the duller green of more familiar long-soured pickles. Half sours have a distinct snap and much gentler flavor. This recipe from our cookbook “Cold Canning” is our first refrigerator ferment: There’s no vinegar, but we’re using a shortcut method, not standard fermentation, giving the jar a little bump toward true fermentation at room temperature before squirreling it away in the fridge for up to three weeks (do not freeze). This way, we don’t push the limits of what cold canning can accomplish with pickles. In