Categories: canning- pickles
Ingredients
- 3 firm cantaloupes
- 4 Tbsp. pickling spices
- 1 cinnamon stick, 2 inches long
- 3 cups cider vinegar
- 2 cups water
- 4 cups granulated sugar
Directions
- Seed and peel cantaloupes and cut into 1 inch cubes. (should make about 12 cups). Tie the pickling spices and cinnamon stick into a double layer of cheese cloth. Place in a large nonreactive pit along with the vinegar and water.
- Bring to a boil, reduce heat and simmer for 5 minutes over medium heat. Remove form heat, add the melon and let stand for 1 1/2 to 2 hours, tossing occasionally.
- Add the sugar and stir well to combine. Bring to a boil, reduce the heat to a simmer and cook, stirring occasionally, for 45 minutes or until the cantaloupe becomes slightly transparent. Pack the melon into 4 sterilized pint jars, making sure there are no air pockets in the jars. Cover with hot syrup, leaving 1/4 headspace. Seal and process in a boiling water bath for 10 minutes.
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4 pints jars