I figure Mary will come to my rescue, but someone else might surprise me.
When canning sweet pickles is it ok to substitute brown sugar or maple syrup for white sugar? And if you can use maple syrup, what ratio would you suggest to equal 1 cup of sugar? I was thinking a brown sugar & cinnamon version would be real nice but don't know how well brown sugar would work with pickling. The syrup is kind of a whim but sounds tasty.