Of Pickles and Ponies

We've (well really my Mom has) been experimenting with lacto fermentation, this is the process that Kosher Dill Pickles are made with. Turns out is abominably simple. You soak whatever you want to pickle in a relatively weak salt solution overnight, you need to weigh the pickles down with a plate so that they remain completely submerged. The next day you transfer the pickles into sterilized jars along with whatever spices/herbs/flavorings you are adding cover with brine and put on the lid loosely. Over the next few days a scum will form, you want to carefully remove it and if necessary add more brine. After a few (4-6) days your pickles are done. We used dill and garlic to season a mixture of pearl onions and pickles and its amazingly delicious. Once the pickle has stopped bubbling you can seal the jar more firmly and store it in the fridge. Fresh like this the pickle has all kinds of enzymy goodness but if you wanted to keep them for a few months you could then can it, In my opinion a water bath would suffice but that may not be the party line by the Food and Drug Administration. In our house this has not become an issue as yet cause these pickles don't last long ;-)

On to ponies, Kate is now riding on her own without someone leading her. Not only that she's jumping foot high fences which is more than I ever managed. It's amazing the amount of progress she is making. Last weekend when she took the first fence she lost her stirrup but didn't panic just redistributed her weight and maintained her balance. I am so amazingly proud of her and very very happy we found such a good riding school that is giving her the confidence to progress.