Yes, Curious Farm Pickles have been legal for a couple of weeks.
They also won first place at Grand Central Bakery's Urban Farming Expo a couple of weeks ago.
But I have been holding my breath all of this time because I knew that I needed to process the pickles while being observed by the kitchen inspector. That happened this morning, and I passed with flying colors. She found no violations. She said I was very organized and that she thinks I'll be very successful.
Next steps: On Friday I will meet with the Food Innovation Center for a consultation. After working on part of my business plan and doing a lot of market research over the last week, I feel very ready for this meeting. I have good product to share, and I'll even bring along some fruit spreads in case there is time to discuss that part of the business, too. I think I have a realistic understanding of my strengths and weaknesses -- what I know and what I don't know -- so that we can make the consultation productive.
I've come a long way. My first jar of fermented pickles was made just over a year ago (I've been making sauerkraut longer). Now I'm a professional.
(Oh! Other good news: the inspector gave me permission to expand my product line to include kraut, kimchi, and other fermented products.)