Diane Watkins
Spiced Cantaloupe Pickles
This is an old recipe that is enjoying a comeback. I had never eaten it growing up and then sampled some in the mountains of North Carolina on a trip. I had to have the recipe! I found this one in an old book from the 1800’s. Its easy to do and could be scaled down to be used as a refrigerator pickle. Excellent flavor.
7 lbs Cantalope
3 lbs sugar
8 sticks cinnamon
1 T whole cloves
Sterile jars and lids
Peel rind and cut cantaloupe into one inch pieces. Soak over night in weak vinegar. To each seven pounds of fruit, add three pounds of sugar and eight sticks of cinnamon, one tablespoonful of whole cloves. Cook about an hour and one-half or until the fruit becomes transparent. Place in ‘sterile jars and seal. Serve as a relish or side dish with chicken or meats.
