East Side New York Half-Sour Pickles

From Eat, Enjoy! The 101 Best Jewish Recipes in America:

30 -35 small kirby cucumbers
2 quarts water
1/2 cup salt
3 ounces pickling spices
3 garlic cloves, smashed

Directions:
1 Fill a 1-gallon jar with cucumbers; set aside.
2 In a separate container, mix together water, salt, pickling spices, and garlic.
3 Pour over cucumbers and then cover with waxed paper to keep cucumbers in the solution.
4 Leave out for 2 weeks without refrigeration!

Food.com

h/t Michael Haz

Haz's description, "Half sour pickles are fermented rather than cooked like most other pickles. The flavor is quite a bit different that a regular pickle," is intriguing. The above link was provided by him.

It reminds me of my grama's sauer kraut which was mild yet yummy. She once wrote down the recipe for me, which was basically, pack a jar tightly with shredded cabbage, add one-half teaspoon salt on top, close jar (can't remember if it was tightly or loosely; probably loosely). I can't remember the waiting time, but whenever I came across it, I was like, 'that's it? No boiling?' I had that recipe a long time, but recently did not find it when going through my recipe box. It's probably still there, I just missed it. 

I have both of my late grandmothers' recipe collections. They look, similar. Jumbled stacks of recipe cards, variously-sized pieces of paper with recipes written by them or others, recipes torn from boxes, recipe pamphlets from food companies.