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Cantaloupe Pickles

garden.fresh's picture
  Cantaloupe 2 Medium
  Water 2
  White vinegar 1 Quart
  Cinnamon sticks 2 , broken up
  Mace 1⁄2 Teaspoon
  Whole cloves 15
  Sugar 4 Cup (64 tbs)

Remove rind and seed from cantaloupe; cut flesh into 1 x 3 inch chunks.
Bring water and vinegar to a rolling boil; add cinnamon.
Put mace and cloves in cheesecloth bag; add to solution.
Pour over cantaloupe.
Let stand in refrigerator overnight.
Drain solution from cantaloupe and bring to a rolling boil; add sugar, stirring until dissolved.
Add canta loupe chunks; cook for 20 to 30 minutes or until transparent.
Remove spice bag; pack cantaloupe into sterilized jars.
Add hot syrup; seal.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1660 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 300.1 mg12.5%

Total Carbohydrates 428 g142.8%

Dietary Fiber 17.7 g70.9%

Sugars 408.9 g

Protein 16 g31.3%

Vitamin A 1225.9% Vitamin C 1110.5%

Calcium 18.6% Iron 23.3%

*Based on a 2000 Calorie diet

Cantaloupe Pickles Recipe