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Recipe: canteloupe pickles

Preserving - Pickles, Relishes

Cantaloupe Pickles

Ingredients (6 servings)
4 c Sugar
3 c Water
1 tb Allspice
1 tb Whole cloves
1 lg Stick cinnamon
1 c Vinegar
Cantaloupe rind

Instructions
Select melons which are slightly under ripe. Remove rind and all soft portion. Cut in pieces suitable for serving. Cover with a brine made by dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain. Rinse in cold water. Add rind to sirup made of remaining ingredients. There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand overnight. Boil slowly until rind is clear. The Household Searchlight



MsgID: 201370
Shared by: Linda/Wisconsin
In reply to: ISO: cantalope preserves
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: cantalope preserves
  bill&daisy dodge
2 Recipe: canteloupe pickles
  Linda/Wisconsin
3 reply
  Becky
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