Re:Half Sours from Ted's Buffalo Grill
I think we had a thread on this a while back. You might also want to look up recipes for polish ogurki, particularly the shorter brined, green and crucnchy version in the clay crock. The ones my grandmother made were nothing but salt,garlic,dill,and water. One thing that makes a difference is the process and pickle selection. How you wash them, temp, how the pickle looks at the stem, how they're layered with the dill and garlic, even the salt and water. I grew up with the garlicy ones, that's not everyone's idea of a half-sour and more Polish. Pickleing isn't a worthwhile venture for a chain or high volume restaurant. Odds that you're eating a prepared pickle. In today's better foods through chemistry, anything is possible with the taste.