Spiced Cantaloupe Pickle 2 qt Cantaloupe; meat, cut into 1" squares
Water
1/4 c Salt
4 c Sugar
1 c Vinegar
3 Cinnamon sticks
1 1/2 tb Whole allspice berries
1 1/2 tb Whole cloves
Select firm, slightly underripe cantaloupe. Cut in half, remove seeds
and rind, and cut into 1" squares. Combine 1 qt. cold water and the
salt and stir to dissolve. Pour over cantaloupe meat and let stand 3
hrs. Drain.
Add sugar, vinegar and spices to 3 cups boiling water in a large
enamel or stainless steel pot. Bring to a boil, stirring until the
sugar dissolves. Add the drained cantaloupe and bring to a boil. Boil
10 min, cool, cover and let stand overnight.
Drain the syrup from the cantaloupe. Bring the syrup to a boil and
boil 10 min. Add the cantaloupe and bring to a boil again. Reduce
heat and simmer 45 min until cantaloupe pieces are clear and
translucent. Pour immediately into hot sterile jars and seal at once. Spiced Cantaloupe Pickle printer friendly version located here.
Click Back to return. |