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Pickled Cantaloupe

Source of Recipe


Southern Living, July 1999






List of Ingredients



• 3 lemons, thinly sliced
  
• 2 cups water
  
• 2-1/2 cups white vinegar (5% acidity)
  
• 7 (2-inch) cinnamon sticks
  
• 24 whole cloves
  
• 2 large cantaloupes, cut into bite-size pieces
  






Instructions



1. Bring first 5 ingredients to a boil in a large saucepan; reduce heat, and simmer 5 to 7 minutes.
   
   
2. Pack cantaloupe into hot jars; add hot syrup, filling to within 1/2-inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids; screw on bands.
   
   
3. Process in a boiling water bath 10 minutes.
   
   Makes 6 pints.