Spiced Pickled Cantaloupe
|Cantaloupe||2 Quart, cut in 1-inch squares (Only Flesh)|
|Water||1 Cup (16 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Sugar||4 Cup (64 tbs)|
|Vinegar||1 Cup (16 tbs)|
|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.