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.
GINGERED CANTALOUPE PICKLES
Cantaloupe actually makes a very tasty sweet pickle that is a wonderful change from the usual cucumber pickle. My grandma used to make these every summer and she would serve these as a sweet and light dessert any time of the year. I don't know where she got the recipe but this is a great way to use up those cantaloupes from the garden!
Provided by JenSmith
Categories Melons
Time P1DT7h
Yield 8 half-pint jars, 32 serving(s)
Number Of Ingredients 6
Steps:
- Arrange the cantaloupe chunks in a large nonreactive shallow bowl. Cover the surgaces of the fruit completely with ice cubes. Over the ice, sprinkle a thin layer of salt, enough to cover it with the coarse granules. Set the bowl aside at room temperatuer while the ice begins to melt.
- When about half of the ice has melted and the remaining ice looks very brittle and crackled, like a shattered windshield, rinse and drain the cantaloupe. (The melting time will vary depending on the heat of the kitchen. Give it about 45 minutes to an hour.).
- Return the fruit to the bowl and add the sugar, vinegar and ginger. Stir to dissolve the sugar. Weight the fruit with a plate, cover the bowl with a clean tea towel, and let it stand for at least 12 hours or overnight.
- Pour the cantaloupe, syrup, and 1/2 cup of water inot a large saucepan. Bring to a boil over high heat. Reduce heat and simmer until liquid is reduced by half and the cantaloupe becomes transparent, about 1 hour.
- Meanwhile, wash eight half-pint canning jars that are free of any cracks or knicks and place them in a water-bath canner. Cover with water and bring to a boil. Do this about 25 minutes before the cantaloupe is done simmering. Place a tea kettle or two full of water on the stove and heat to boiling. Just before you are ready to put the cantaloupe in the jars, pour boiling water from the tea kettle over 8 canning lids to sanitize them and soften the rubber seals.
- Now ladle the cantaloupe into the prepared jars. Divide the ginger and cinnamon sticks among the jars. Pour syrup to cover the cantaloupe to within 1/2 inch of the rim of the jar (head space). Use a rubber spatula to scrape the sides of the jar and remove any air bubbles that might have accumulated. Clean the jar rims with clean, damp paper towels to remove any syrup or food that would prevent a proper seal. Center canning lids on jars and screw on bands with your finger tips--do not make them too tight!
- Place the jars in the canner full of hot water, and make sure the jars are covered by at least 1 1/2 inches of water. You might need to top off the water with some from the heated tea kettles.
- Process the jars in a boiling water bath for 10 minutes, counting from the time that the water returns to a boil.
- Store the jars in a cool, dark, dry place for several weeks before opening to improve the flavor. Refrigerate after opening.
Nutrition Facts : Calories 142.5, Fat 0.1, Sodium 9.1, Carbohydrate 35.5, Fiber 0.5, Sugar 35.2, Protein 0.4
SWEET AND SOUR PICKLED CANTALOUPE
Steps:
- Create cantaloupe balls by using a melon baller. Add melon balls to a 1 quart mason jar. Add the juice to a saucepan.
- Add the champagne vinegar to the saucepan, along with the kosher salt and red pepper flakes. Bring the mixture to a boil while stirring to dissolve the salt. Remove from heat once the mixture begins to boil.
- Pour vinegar mixture over the melon balls. Add the basil leaves.
- Add water to the jar to cover the melon balls. Make sure the cantaloupe is completely submerged.
- Place the jar in the refrigerator and wait for a minimum of 2 days before eating.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2337 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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