Another day may help at room temps. Only add the table spooon of white vinegar once you are sure they are tasting good. Mix it in too, so its not just at the top. The 'usual' bubbles are not going to happen much until after about 6-7 days. In this case, it may need a bit more time at room temps. Also, add a bit more fresh dill and garlic. Half sours, like the fully fermented are always going to taste a bit salty due to the brine. It can also be due to a bit too much salt. If you cut one of the fermenting cukes open and sample a slice right now, you may find that they have taken on a bit of the salt already, as their color changes from a fresh bright green to a slightly darker green in just a few days.. Cukes are about 85% water, so its like watering down a salty brine too, but if you think its too much salt, adjust it a bit. Bland, with little salt 'taste' is also no fun. Hang in there and give one of them a cut open in the middle and a slice to sample a piece. Yuu can leave them longer than a few days to if you like. If you have air conditioning and temps are at 70-75 degrees, its a little slower to start too. Kind of like what happens to yeast in breads. If left a week to bubble, they usually end up as sour dough. I'll try to walk you through this, unless I see another 'friendly reminder' from guess who... In the future, if you can find the origianl thread for these half sours, that someone else had started opened, it can also give you more insite and a concentration of info regarding these really good pickles. It has my name as the subject title, unless it was censored.

BTW, I just picked 10 pounds of pickling cukes!! Nearly medum beat sized radishes, tons of lettuce and lots of broccoli, some at yellow flower stage due to my absence. These are first of many to come. If it were one more day, some cukes would be as big as small watermelons. Pickling cukes LOVE plenty of water. I was in the hospital this weekend and when I was out this morning, there was LOT waiting for me. Bees are plentiful, and are eagerly pollinating. Considering an attempt make a local bee home for them here, if all goes well. Isn't mother nature wonderful.. My grape tomatoes are now at 12 per stem, but still all green.

Sounds great,thanks for the info I really appreciate it. I can't wait to try these pickles. I love pickles and even love the pickle juice as well. Probably is not a good Idea to drink pickle juice because of all the salt, but I crave it and can easily drink a jar of juice in days. That is after the pickles are all gone he,he! I grew dill , but only had enough to do four jars of pickles. Didn't get very many heads for some reason, I have no idea what I am going to use now for dill flavor for the rest of my pickle recipes. I guess I didn't put enough dill out, never grew it before so I didn't know how much to grow. Going to be highly upset if I end up with beautiful cucumbers to pickle and not enough dill...Thanks