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Cantaloupe Pickles

world.food's picture
Ingredients
  Cantaloupe cubes 3 Pint
  Coarse salt 2 Tablespoon
  Water 4 Quart
  Ground ginger 1 Tablespoon
  White vinegar 1 1⁄2 Cup (24 tbs)
  Packed light brown sugar 3 Cup (48 tbs)
  Celery seed 2 Tablespoon
  Mustard seed 2 Tablespoon
  Cinnamon piece 3 Inch
  Whole cloves 1 Tablespoon
Directions

GETTING READY
1) Skin cantaloupe, discard seed. Cut into 1-inch cubes.
2) Measure and put in crock or glass bowl. Mix coarse salt with 2 quarts of the water and pour it on the cantaloupe. Let stand for 24 hours in water.
3) Wash and drain cantaloupes.
4) Mix alum and 1 quart of the water. Add cantaloupe to the solution and keep aside for 24 hours.
5) Drain well.

MAKING
6) In a saucepan boil remaining 1 quart of water with ginger.
7) Add cantaloupe to it and boil for 30 minutes.
8) Drain out from water.
9) In a bowl add vinegar, brown sugar and the remaining spices tied in a cheesecloth bag.
10) Stir well to prepare this syrup.
11) Add cantaloupe and cook for 30 minutes until tender.
12) Transfer immediately into hot sterilized jars.
13) Take out the spice bag.
14) pour the hot syrup into jars, leaving 1/4-inch head space.
15) Seal immediately.

SERVING
16) Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cantaloupe
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
48

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