Gingered Cantaloupe Pickles
This is best made with under-ripe cantaloupes found readily in chain groceries.
- 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
- First Day: Dissolve pickling lime in water, following directions on the
- 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's 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.