Cantaloupe Pickles
Yield
6 servingsPrep
30 minCook
10 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
sugar
|
|
| 3 | cups |
water
|
|
| 1 | tablespoon |
allspice
|
|
| 1 | tablespoon |
cloves
whole |
|
| 1 | each |
cinnamon sticks
large |
*
|
| 1 | cup |
vinegar
|
|
| 1 | x |
cantaloupe
rind |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
sugar
|
|
| 7.1E+2 | ml |
water
|
|
| 15 | ml |
allspice
|
|
| 15 | ml |
cloves
whole |
|
| 1 | each |
cinnamon sticks
large |
*
|
| 237 | ml |
vinegar
|
|
| 1 | x |
cantaloupe
rind |
*
|
Directions
Select melons which are slightly under ripe.
Remove rind and all soft portion.
Cut in pieces suitable for serving. Cover with a brine made by dissolving 4 tablespoons salt in 1 quart water.
Let stand 3 hours.
Drain.
Rinse in cold water.
Add rind to sirup made of remaining ingredients.
There should be sufficient sirup to cover rind.
Boil 10 minutes.
Let stand overnight.
Boil slowly until rind is clear.
