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    You are in: Home / Recipes / No-Sugar Added Cantaloupe Pickles Recipe
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    No-Sugar Added Cantaloupe Pickles

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 9 mins

    1 hrs

    2 hrs 9 mins

    Buster's friend's Note:

    From the UW Extension Service. I plan to make using rice wine vinegar (5%) & diced crystallized ginger & lemon - omitting the other spices except perhaps for a pretty little fish pepper in each jar. Will also ice & salt the cantaloupe with pickling salt before dousing with the hot vinegar. **Select cantaloupe that are full size but almost fully green and firm to the touch in all areas including the stem area.

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Day One:.
    2. 2
      1. Wash cantaloupe and cut into halves; remove seeds. Cut into 1 inch slices and peel. Cut strips of flesh into 1 inch cubes. Weigh out 6 pounds of pieces and place in large glass bowl.
    3. 3
      2. Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly. Combine vinegar and water in a 4-quart stockpot. Bring to a boil, then turn heat off. Add spice bag to the vinegar-water mixture, and let steep for 5 minutes, stirring occasionally.
    4. 4
      3. Pour hot vinegar solution and spice bag over melon pieces in the bowl. Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about 18 hours).
    5. 5
      Day Two.
    6. 6
      4. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
    7. 7
      5. Carefully pour off vinegar solution into a large 8 to 10 quart saucepan and bring to a boil. Add Splenda; stir to dissolve. Add cantaloupe and bring back to a boil. Lower heat to simmer until cantaloupe pieces turn translucent; about 1 to 1-1/4 hours.
    8. 8
      6. Remove cantaloupe pieces into a medium-sized stockpot, cover and set aside. Bring remaining liquid to a boil and boil an additional 5 minutes. Return cantaloupe to the liquid syrup, and bring back to a boil.
    9. 9
      7. With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint jars, leaving 1- inch headspace. Cover with boiling hot syrup, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
    10. 10
      8. Process in a boiling water canner. Pint jars 15 minutes (for elevations 0-1,000 feet) or 20 minutes (for elevations 1,001-6,000 feet). Let cool, undisturbed, 12-24 hours and check for seals.

    Ratings & Reviews:

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    Nutritional Facts for No-Sugar Added Cantaloupe Pickles

    Serving Size: 1 (4456 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 293.7
     
    Calories from Fat 13
    74%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 127.7 mg
    5%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 6.6 g
    26%
    Sugars 54.7 g
    218%
    Protein 5.8 g
    11%

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