Gingered cantaloupe pickles
Gingered cantaloupe pickles recipe in the canning category
Recipe ingredients:
- 1/2 cup pickling lime
- 2 quarts water
- 2 small cantaloupes, about 3 1/2 pounds total
- 5 cups granulated sugar
- 2 1/2 cups distilled white vinegar
- 1/3 cup minced crystallized ginger
Recipe method:
- First day:
- Dissolve pickling lime in water, following directions on the package.
- Cut cantaloupe meat from the rind and slice it into bite size chunks of similar size and shape.
- Add the cantaloupe to the lime solution and let it stand about 4 hours at room temperature.
- Drain the cantaloupe, rinse it and drain it again.
- Return the fruit to the bowl, cover it with more water and let it stand at room temperature for about 2 hours.
- Drain the cantaloupe once more.
- Return the fruit to the bowl and add the remaining ingredients.
- Stir well to dissolve all the sugar.
- Weight the fruit with a plate and let it sit overnight.
- Second day:
- Transfer the cantaloupe and liquid to a large saucepan.
- Bring the mixture to a boil quickly.
- Boil vigorously for about 1 1/4 hours, until the liquid has reduced to a thick syrup.
- While the cantaloupe cooks, sterilize 8 half pint canning jars according to manufacturer directions.
- With a slotted spoon, divide the fruit chunks evenly among the jars, filling them to within 1/2 inch of their tops.
- Pour the syrup evenly over the cantaloupe.
- Process the jars in a water bath for 10 minutes.
- Let the pickles sit at least 1 week to develop their flavor.
Tags: gingered, cantaloupe, pickles, recipe, canning, recipes, cooking