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Spiced Pickled Cantaloupe

Western.Chefs's picture
  Cantaloupe meat 2 Quart
  Water 1 Quart
  Salt 1⁄4 Cup (4 tbs)
  Sugar 4 Cup (64 tbs)
  Vinegar 1 Cup (16 tbs)
  Cinnamon sticks 3
  Whole allspice 1 1⁄2 Tablespoon
  Whole cloves 1 1⁄2 Tablespoon

1. Select firm, slightly underripe cantaloupe. Cut in half, remove the seeds and rind and cut into one-inch squares.
2. Combine one quart cold water and the salt and stir to dissolve. Pour over the cantaloupe, cover and let stand three hours. Drain.
3. Add the sugar, vinegar and spices to three cups boiling water in a large enamel or stainless-steel pot. Bring to a boil, stirring until the sugar has dissolved. Add the drained cantaloupe meat and bring to a boil. Boil ten minutes, cool, cover and let stand overnight.
4. Drain the syrup from the cantaloupe. Bring the syrup to a boil and boil ten minutes. Add the cantaloupe and bring to a boil again. Reduce the heat and simmer gently about forty-five minutes, or until the cantaloupe is clear and transparent. Pour immediately into hot sterile jars and seal at once

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3862 Calories from Fat 49

% Daily Value*

Total Fat 6 g8.6%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2284.5 mg95.2%

Total Carbohydrates 990 g330%

Dietary Fiber 25.8 g103.3%

Sugars 948.5 g

Protein 18 g35.4%

Vitamin A 2.8% Vitamin C 19.5%

Calcium 24.2% Iron 14.1%

*Based on a 2000 Calorie diet

Spiced Pickled Cantaloupe Recipe