The cantaloupes this year are fantastic and we received two per CSA box last week (and since I have a double share, that equals 4!!) As much as we love cantaloupe, I didn't think that we could eat them all in time, so I turned to my trusted "Bernardin Complete Book of Home Preserving Book". This recipe is definitely a keeper and I can foresee us enjoying these sweet pickles either by themselves, over ice cream or with cake!! Just a note, you can prepare these pickles and simply refrigerate them ~ just make sure that you adjust the recipe accordingly to the amount that you feel you will eat in a couple of weeks!
SWEET CANTALOUPE PICKLES
Ingredients
1 cinnamon stick, broken into 4 pieces
2 whole cloves
1 tsp allspice
3 cups white vinegar
2 cups water
13 cups seeded, peeled cantaloupe (I cut mine with a melon baller, but you can also cube the pieces)
4 1/2 cups granulated sugar
- Tie cinnamon stick pieces, cloves, and allspice into a square of cheesecloth creating a spice bag.
- In a large stainless steel saucepan, combine vinegar, water and spice bag. Bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes. Remove from heat.
- Add melon to saucepan. Cover and set aside for 30 minutes.
- Stir sugar into cantaloupe mixture and return to medium-high heat. Bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring occasionally, until melon becomes transparent, about 45 minutes. Discard spice bag.
- Meanwhile, prepare canner, jars and lids as usual if you intend to preserve the melons.
- Pack cantaloupe into hot jars within a generous 1/2" of top of jar. Ladle hot syrup into jar and cover cantaloupe, leaving 1 cm (1/2" headspace). Wipe rim. Centre lid on jar and screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
If you intend to make and refrigerate these pickles for immediate use, ensure that they are eaten within a few weeks of preparation.