“Thomas Jefferson was a total fox!”… Happy Independence Day y’all!
Thanks to hurricane Arthur my 4th of July was not spent at an outdoor BBQ nor were fireworks included in my evenings’ agenda. Instead the poor weather presented me with the perfect opportunity to hide away in a cafe, drink too much espresso, and catch up on emails and blog posts. The inspiration for this recipe came entirely from a jar of the über tasty Stout Oak Farm maple syrup. This syrup is a “sugar evaporation collaboration” from a variety of maple trees out of Brentwood and Kingston, NH. Aside from dilly beans, of all the things I’ve put up in the past year, beets have surprisingly proven to be the most tasty pickle variety thus far. Though not really discernible from the photos, I did actually use a mix of golden and red beets from Wake Robin Farm for this recipe. From the quick, albeit cough inducing brine taste test, I am sure that the combination of maple syrup and apple cider vinegar is bound to result in a sweet, buttery, delicious maple beet pickle.
While we are on the topic of vinegar, though I suppose we are almost always on the topic of vinegar, a few of you have asked “how do I choose the right vinegar for my pickles?”. What’s most important is that you make sure whatever kind of vinegar you use is at least 5% acidity. Most pickle variations call for the common distilled white vinegar. White vinegar adds the classic tart flavor typically desired when making dill pickles. I tend to use apple cider vinegar in the majority of my pickle recipes mainly for the slightly sweeter pickle it produces. Apple cider vinegar has a more mellow, fruity flavor that blends well with other pickling spices. Red wine vinegar and champaign vinegar are also varieties that some people use. Fig and Fork’s easy rule of thumb is to use the vinegar that exhibits a color closest to the color of the veggie that you’re pickling.
Radishes, ramps, red onions, grapes, shallots, beets = red wine vinegar
Cucumbers, fennel, pineapple, kohlrabi = champagne or white wine vinegar
Turnips, carrots, apples, onions = cider vinegar