Cantaloupe Pickle
- 1 lb ripe melons
- Alum
- Ginger tea
- 3/4 lb loaf sugar
- Mace Cinnamon
- White ginger
- Cider vinegar
Peel the cantaloupe and scrape out the soft pulp and seeds. Cut into small square pieces. Soak overnight in alum water and then boil in strong ginger tea. Drain.
Add sugar, mace, cinnamon and white ginger to taste. Cover with cider vinegar. Boil until it can be pierced with a straw. Set aside.
The next day, pour off the syrup and boil until it thickens a little. Pour over the fruit hot to the point of boiling.
Add sugar, mace, cinnamon and white ginger to taste. Cover with cider vinegar. Boil until it can be pierced with a straw. Set aside.
The next day, pour off the syrup and boil until it thickens a little. Pour over the fruit hot to the point of boiling.
Submitted by Jan 1, 2010
15 min 30 min 45 min
15 min 30 min 45 min