Sour pickles, also known as full sour pickles, are fermented for a minimum of 2 months or even longer. This prolonged fermentation process allows the cucumbers to fully develop their flavor, resulting in a pickle that is intensely sour, tangy, and rich in garlic and dill flavor. Full sour pickles have a deep, robust taste, with a strong sourness that comes from the extended fermentation of the cucumbers in a brine solution. Additionally, the garlic and dill infuse thoroughly into the pickles, contributing to their bold and aromatic profile.