I Left for 2 Days and Came Home to THIS! | Pickling, Canning & Fermenting

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I stepped away for just two days and came home to a cucumber explosion in the garden—perfect timing for a big pickling day! In today’s video, I bring you along as we harvest the pickling cucumbers and make two different kinds of pickles: classic fermented sour pickles and easy refrigerator dills. I also found some stunning blackberries and ripe pineapple at a market south of us, so I took the opportunity to can them up for the pantry. Come spend the day in the kitchen and garden with me—this one’s a mix of preserving, summer produce, and a little catching up after being away.

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Disclaimer
The content on Little Mountain Ranch is for informational and entertainment purposes only and reflects our personal experiences here on the ranch. We are not licensed professionals, and nothing in our videos should be considered professional advice. Always do your own research, follow local laws and food safety guidelines, and consult with a qualified expert if needed.
When preserving food, always refer to up-to-date, tested methods from trusted sources such as the National Center for Home Food Preservation. Unsafe canning practices can pose serious health risks, including botulism.
By using the information in these videos, you accept full responsibility for any actions you take and any outcomes that result. Little Mountain Ranch and its creators are not liable for any losses, damages, or injuries that may occur as a result of the information shared. Always prioritize safety and use your own judgment.

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