Pickle Recipes: Vermont Maple Sweet Pickles Recipe

Pure maple syrup makes this Vermont Maple Sweet Pickles recipe both subtle and wonderful.

| August 2012

  • “The Pickled Pantry” by Andrea Chesman is a comprehensive guide to pickling that includes 150 zesty pantry possibilities.
    Cover Courtesy Storey Publishing
  • If you are going to use maple syrup, like in this Vermont Maple Sweet Pickles recipe, use pure maple syrup for the best flavor. Pancake syrup is made with corn syrup and maple flavoring.
    Photo By Fotolia/Bert Folsom

From apples to zucchini, The Pickled Pantry (Storey Publishing, 2012) by Andrea Chesman provides 150 recipes for pickles, relishes, chutneys and more. This fresh, contemporary guide to pickling the harvest introduces readers to the foundation techniques of pickling before delving into recipes, ingredients, equipment preparation and safe pickling procedures. The following excerpt is taken from Chapter 3, “Single Jar Pickles.” 

Vermont Maple Sweet Pickles Recipe

by the pint 

Vermonters take their maple syrup seriously. Very seriously. So, if you are going to use maple syrup in a recipe, it better be pure maple syrup, not pancake syrup made of corn syrup and maple flavoring. And the darker the grade of syrup, the better. Vermont Fancy (US Grade A Light Amber) syrup, made from the first collected sap, is lightest in color and flavor. As the season progresses, the sap darkens and the syrup maker makes Vermont Grade A Medium Amber maple syrup, then Vermont Grade A Dark Amber maple syrup, and finally Vermont Grade B maple syrup: the strongest and darkest table-grade syrup. That’s the grade I prefer for these pickles, but any grade can be used. The flavor of these pickles has a subtle maple sweetness.

• 2 cups cucumbers cut into 3/4-inch chunks, blossom ends removed
• 1/2 small onion, sliced
• 2 teaspoons pickling or fine sea salt, or more if needed
• 1/2 cup cider vinegar
• 1/4 cup pure maple syrup
• Water
• 1 teaspoon mixed pickling spices, store-bought or homemade
• 1 teaspoon coriander seeds
• Pickle Crisp Granules (optional)



1. Combine the cucumbers, onion, and salt in a large bowl. Mix well. Cover the vegetables with ice water and let stand for at least 2 hours, and up to 6 hours. Drain. Taste a piece of cucumber. If it isn’t decidedly salty, toss with 1 to 2 teaspoons pickling salt. If it is too salty (which it never is for me), rinse in water.

2. Combine the cider vinegar and maple syrup in a saucepan and bring to a boil, stirring to dissolve the maple syrup. Bring a kettle of water to a boil.



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