Saturday, October 17, 2015

Spiced Pickled Cantaloupe

This week our local grocery store had their cantaloupes for .25 each! So how do you preserve an abundance of cantaloupe? You can cube and freeze for smoothies or you can can them. Here is a great recipe that would make an excellent side dish.

Spiced Pickled Cantaloupe

8 firm cantaloupes, cubed
2 cupes pickling lime
8 1/2 quarts water

6 cups white wine vinegar
6 cups water
24 cups sugar (3 - 4 lb bags)
2 T powdered cloves
2 T ground allspice
2 T ground ginger

In a five gallon food grade bucket, mix pickling lime and water. Add cantaloupe. Allow to sit over night. Cantaloupe will become crunchy.

Day 2: Drain and rinse until clear. Fill with water and let sit for three hours.

Bring vinegar, water, sugar, cloves, allspice and ginger to boil in large pot (I used my second waterbath canner). Drain cantaloupe and add to boiling syrup. Boil for 1 hour.

Meanwhile begin your waterbath canner and prepare 16 to 18 pint jars.

Add a peppercorn to each jar. Fill with cantaloupe mixture and seal. Waterbath for 15 minutes.

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