3 hrs 30 mins
I was surprised that this wasn't already posted. With canning season coming on, it is one a lot of people will enjoy making (and eating :-P ). These little cubes pack a spicy,(not hot spicy just spicy) sweet and tangy punch and are much loved in the south as a condiment with heavier meats. This recipe assumes knowledge of safe canning methods. Cooking time is also sitting time.
My Private Note
half pi ...
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- 1Combine vinegar and water in a large saucepot; tie spices into a spice bag (cheesecloth or even 2 coffee filters tied at the end works fine) and add to vinegar mixture.
- 2Bring to a boil, then reduce heat and let simmer for five minutes.
- 3Remove from heat and add the melon; let stand for two hours.
- 4Add the sugar; bring to a boil, stirring until sugar dissolves.
- 5Reduce heat; simmer until cantaloupe becomes somewhat transparent, stirring periodically to make sure all the melon gets submerged in the liquid.
- 6Pack hot melon into waiting hot half pint jars, leaving a 1/4 inch headspace then ladle hot pickling liquid over melon, leaving a 1/4 inch headspace.
- 7Remove air bubbles and process for ten minutes in a boiling water bath.
- 8Note- you can sub an equal amount of pickling spice for the spices listed. The flavor will be slightly different but still good (I'd suggest using a bit extra cinnamon though if you do that). Also, you can simply make small melon balls instead of going to the trouble of cubing it.
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Nutritional Facts for Sweet & Spicy Southern Melon Cubes
Serving Size: 1 (4178 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 620.7
- Calories from Fat 7
- Total Fat 0.7 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 52.2 mg
- Total Carbohydrate 153.4 g
- Dietary Fiber 2.9 g
- Sugars 151.9 g
- Protein 2.5 g