OK, so I am about to get inundated with cucumbers. We grow the small pickling cukes. I make fridge pickles and salads. I am trying to find out how to make the type of "half sour" you get on the table at Carnegie Deli, Pastrami King, Katz's. NOT the dill, but the ones that are crisp and just lightly pickled. any help would be greatly appreciated!