Cantaloupe Pickles, No Sugar Added
6 lbs of one-inch cantaloupe cubes (about 3 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
3 cups Splenda®
*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: Follow the directions for Cantaloupe Pickles, weighing out 6 pounds of prepared
cantaloupe cubes instead and substituting Splenda® when sugar would be added.
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)