Title: Spiced Cantaloupe Pickle
Categories: Fruit Pickle Preserve Blank
Yield: 2 1/2 pints

2	qt	Cantaloupe; meat, cut into 1" squares
		;Water
1/4	c	Salt
4	c	Sugar
1	c	Vinegar
3		Cinnamon sticks
1 1/2	tb	Whole allspice berries
1 1/2	tb	Whole cloves

Select firm, slightly underripe cantaloupe. Cut in half, remove seeds and rind, and cut into 1" squares. Combine 1 qt. cold water and the salt and stir to dissolve. Pour over cantaloupe meat and let stand 3 hrs. Drain.

Add sugar, vinegar and spices to 3 cups boiling water in a large enamel or stainless steel pot. Bring to a boil, stirring until the sugar dissolves. Add the drained cantaloupe and bring to a boil. Boil 10 min, cool, cover and let stand overnight.

Drain the syrup from the cantaloupe. Bring the syrup to a boil and boil 10 min. Add the cantaloupe and bring to a boil again. Reduce heat and simmer 45 min until cantaloupe pieces are clear and translucent. Pour immediately into hot sterile jars and seal at once.

From the New York Times Cook Book by Craig Claiborne. Posted by Jim Weller.

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