Best Gingered Cantaloupe Pickles Recipes

Ginger-Dill Pickles image

Provided by Katherine Sacks

Yield 8 cups

Number Of Ingredients 8

1 (1-inch) piece ginger, peeled, thinly sliced legthwise
4 garlic cloves, halved
2 cups white wine vinegar
1/2 cup sugar
2 tablespoons kosher salt
2 teaspoons coriander seeds
10 Persian cucumbers, quartered
12 sprigs dill

Steps:

Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.

Watermelon Rind Pickles (Crisp Version) image

Provided by Cindy Lynn

Yield 7 pints

Number Of Ingredients 10

4 quarts prepared watermelon rind
3 tablespoons pickling lime
2 quarts cold water
2 tablespoons whole cloves
3 cinnamon sticks
2 pieces gingerroot
1 lemon, thinly sliced
8 cups sugar
1 quart white vinegar
1 quart water

Steps:

To prepare watermelon rind: Trim dark skin and pink flesh from thick watermelon rind; cut in 1-inch pieces or as wanted.
Dissolve lime in 2 quarts water, pour over rind.
If needed, add more water to cover rind.
Let stand 2 hours.
Drain: rinse and cover rind with cold water.
Cook until just tender; drain.
Tie spices in a cheesecloth bag.
Combine spices with remaining ingredients and simmer 10 minutes.
Add watermelon rind and simmer until clear.
Add boiling water if syrup becomes too thick before rind is clear.
Remove spice bag.
Pack, boiling hot, into sterilized mason jars, leaving 1/8-inch head space.
Adjust caps and allow to seal.

Nutrition Facts : Calories 922.3, Fat 0.4, SaturatedFat 0.1, Sodium 19.9, Carbohydrate 232.6, Fiber 1.4, Sugar 229, Protein 0.3

Cantaloupe Pickles image

Provided by Tess Geer

Time 1h35m

Number Of Ingredients 7

3 Tbsp pickling lime
1 qt water plus more for soaking
5 c cantaloupe or muskmelon balls
1 1/2 c cider vinegar
2 tsp whole cloves
1 3 inch cinnamon stick, broken
2 tsp slivered fresh ginger

Steps:

1. In a large bowl, stir the lime into 3 cups water. Add the melon balls and let the bowl stand at room temperature for 4 - 5 hours.
2. Drain the melon balls, rinse them well, and cover them with fresh water. Let the bowl stand for 1 hour, then drain them again. Give the melon two more hour long soaks in fresh water. Drain melon well.
3. In a nonreactive pot, combine the vinegar, 1 cup water, sugar and dry spices and ginger tied in cheesecloth. Bring the syrup to a boil, stirring to dissolve the sugar and add the melon balls. Bring the syrup to a boil again, reduce the heat, and cover the pot. Simmer the melon about 1 hour until the balls are translucent around the edges.
4. With a slotted spoon, divide the melon balls between two pint mason jars. Boil the syrup until it thickens a little and remove the spice bag. Pour the hot syrup over the melon balls, leaving 1/2 inch headspace. Close the jars and process for 10 minutes in boiling water bath.
5. Store in a cool dark place.