Fermenting is the way to go. Below is a basic recipe I've been using, except I leave them sitting in the salt for at least a week before adding the vinegar. I think I'll try leaving it longer this year as Worth recommends.
It will separate a bit if you don't add don't add xanthum gum, but I don't have an issue with shaking the bottles before use.
http://www.epicurious.com/recipes/fo...ecipe-51104250