Cantaloupe Pickles
5 lbs of 1-inch cantaloupe cubes (about 2 medium underripe* cantaloupe)
1 tsp crushed red pepper flakes
2 one-inch cinnamon sticks
2 tsp ground cloves
1 tsp ground ginger
4-1/2 cups cider vinegar (5%)
2 cups water
1-1/2 cups white sugar
1-1/2 cups packed light brown sugar
*Select cantaloupe that are full size but almost fully green and firm to the touch in all areas
including the stem area.
Yield: About 4 pint jars
Procedure: Day One: Wash cantaloupe and cut into halves; remove seeds. Cut into 1 inch
slices and peel. Cut strips of flesh into 1 inch cubes. Weigh out 5 pounds of pieces and place
in large glass bowl. Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag
and tie the ends firmly. Combine vinegar and water in a 4-quart stockpot. Bring to a boil,
then turn heat off. Add spice bag to the vinegar-water mixture, and let steep for 5 minutes,
stirring occasionally. Pour hot vinegar solution and spice bag over melon pieces in the bowl.
Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about
18 hours).
Day Two: Carefully pour off vinegar solution into a large 8- to 10-quart saucepan and bring
to a boil. Add sugar; stir to dissolve. Add cantaloupe and bring back to a boil. Lower heat
and simmer until cantaloupe pieces turn translucent (about 1 to 1-1/4 hours). Remove cantaloupe
pieces into a medium-sized stockpot, cover and set aside. Bring remaining liquid to a
boil and boil an additional 5 minutes. Return cantaloupe to the liquid syrup, and bring back
to a boil. With a slotted spoon, fill hot cantaloupe pieces into hot pint jars, leaving 1-inch
headspace. Cover with boiling hot syrup, leaving 1/2-inch headspace. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust
lids and process.
| Recommend Process Time for Cantaloupe Pickles in a boiling-water canner | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0-1,000 ft | 1,001 -6,000 ft | Above 6,000 ft | |
| Hot | Pints | 15 min | 20 min | 25 min | |
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)