CANTALOUPE PICKLES
As a child, I remember visiting the farm of a family friend and having these pickles. They tasted just like candy! This recipe comes from "The Joy of Pickling" (an excellent resource for canners) and tastes just like the ones I remember. It's similar to watermelon rind pickles in its prep and ingredients. Don't take any...
Provided by Tess Geer
Categories Fruit Sides
Time 1h35m
Number Of Ingredients 7
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.
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