Here's another refrigerated fermeted pickle to try.

Although they do not classify them on the labels, I'd say these are a "full sour" variety.  There is a little bit of the typical scum you see with refrigerated pickles, but not as much as the Strub's half sours.  The flavor is very similar to the Strubs full sour pickles, with a little less garlic.  This is a very typical deli pickle, just like you'd get in New York City.  In fact these are made in New York!

Here's a picture of the inside- as you can see, they are translucent (and full flavored) all the way through, however they are not extremely crunchy.  A trade-off I suppose for the long fermentation process.

-cris {moscomment}