Fresh Kosher Deli Dill Pickles

My Mom and Dad would can both bread and butter and garlic spear pickles from the family garden, but Dad would always save some of those tasty little curcurbits for these fresh deli styles. He liked them "half-ripe", or set on the counter for only a day or two before the pickles started to turn that lovely olive color in the brine. Me, I love full on kosher deli flavor and as long as the brine remains mostly clear, I leave them on the counter for at least 4 to 6 days. The jar of pickles on the left are freshly packed; the jar on the right has been fermenting for four days.