Is there anyone making them? Claussen and Batampte doen't count because all they taste of is salt.
This site has the best description
" It’s worth pointing out that half-sours aren’t half-done or half-ready; they’re cured quickly in low-salt brines. "
In The Dill Crock (1984), John Thorne describes half-sours as “cucumbers still, not pickles-little cucumbers who [have] died and gone to heaven.”
When I lived in Boston, there were lots of half-sours. i forgot how much i liked them.
So any local artisans selling jars of half-sours/