@eastshores those are nice looking! You know that when your mouth starts to water with just the picture.
I've been buying these half sour pickles our local Martin's markets in the deli. They're not really good until I add my own mix . I've been draining them down and then combining white vinegar, salt, juniper berries, dill, mustard seed, black peppercorns, coriander and garlic with a little water and letting them for a week or so. They really take on a whole different taste since they start very bitter and salty. I still can't figure where they get half sour since there is no sour at all and they don't taste like any "salt pickle" I've ever had.
I also found some hot cherry peppers and decided to try those for a round as well. Red wine vinegar, salt, garlic, red onion and maybe a touch of fennel just to see. I like those peppers sliced, on my pizza so the heat and the added fennel might make up for the lack of sausage on it these days.
So far I've had good results with using food saver bags, no vac seal, just work the air out, seal and let them sit in a cool dark space, the garage fridge is set at about 40 and seems to work okay but probably too warm for a proper ferment. Anyhow, I do have 2 or 3 old olive crocks in the garage but since their 4gal, 6gal and 10gal, they're too big for the amount I'm preparing right at the moment. I'm the only one who eats this stuff.