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.
Happy National Maple Syrup Day!
Click here for this recipe: http://www.motherearthliving.com/cooking-methods/sweet-pickles-recipe-ze0z1208zsch.aspx