Pickled Cantaloupe Food

GINGERED CANTALOUPE PICKLES

Steps:

• Arrange the cantaloupe chunks in a large nonreactive shallow bowl. Cover the surgaces of the fruit completely with ice cubes. Over the ice, sprinkle a thin layer of salt, enough to cover it with the coarse granules. Set the bowl aside at room temperatuer while the ice begins to melt.
• When about half of the ice has melted and the remaining ice looks very brittle and crackled, like a shattered windshield, rinse and drain the cantaloupe. (The melting time will vary depending on the heat of the kitchen. Give it about 45 minutes to an hour.).
• Return the fruit to the bowl and add the sugar, vinegar and ginger. Stir to dissolve the sugar. Weight the fruit with a plate, cover the bowl with a clean tea towel, and let it stand for at least 12 hours or overnight.
• Pour the cantaloupe, syrup, and 1/2 cup of water inot a large saucepan. Bring to a boil over high heat. Reduce heat and simmer until liquid is reduced by half and the cantaloupe becomes transparent, about 1 hour.
• Meanwhile, wash eight half-pint canning jars that are free of any cracks or knicks and place them in a water-bath canner. Cover with water and bring to a boil. Do this about 25 minutes before the cantaloupe is done simmering. Place a tea kettle or two full of water on the stove and heat to boiling. Just before you are ready to put the cantaloupe in the jars, pour boiling water from the tea kettle over 8 canning lids to sanitize them and soften the rubber seals.
• Now ladle the cantaloupe into the prepared jars. Divide the ginger and cinnamon sticks among the jars. Pour syrup to cover the cantaloupe to within 1/2 inch of the rim of the jar (head space). Use a rubber spatula to scrape the sides of the jar and remove any air bubbles that might have accumulated. Clean the jar rims with clean, damp paper towels to remove any syrup or food that would prevent a proper seal. Center canning lids on jars and screw on bands with your finger tips--do not make them too tight!
• Place the jars in the canner full of hot water, and make sure the jars are covered by at least 1 1/2 inches of water. You might need to top off the water with some from the heated tea kettles.
• Process the jars in a boiling water bath for 10 minutes, counting from the time that the water returns to a boil.
• Store the jars in a cool, dark, dry place for several weeks before opening to improve the flavor. Refrigerate after opening.

PICKLED WATERMELON RINDS

Steps:

• In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
• Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
• Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
• Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.

PICKLED CUCUMELON, MEXICAN SOUR GHERKIN

Steps:

• Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours.
• Rinse and drain.
• Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan. Remove from heat.
• To your sterilized jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s. Top with hot brine and seal in a hot water bath for 10 minutes.
• Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks.

CANTALOUPE PICKLES

Steps:

• 1. In a large bowl, stir the lime into 3 cups water. Add the melon balls and let the bowl stand at room temperature for 4 - 5 hours.
• 2. Drain the melon balls, rinse them well, and cover them with fresh water. Let the bowl stand for 1 hour, then drain them again. Give the melon two more hour long soaks in fresh water. Drain melon well.
• 3. In a nonreactive pot, combine the vinegar, 1 cup water, sugar and dry spices and ginger tied in cheesecloth. Bring the syrup to a boil, stirring to dissolve the sugar and add the melon balls. Bring the syrup to a boil again, reduce the heat, and cover the pot. Simmer the melon about 1 hour until the balls are translucent around the edges.
• 4. With a slotted spoon, divide the melon balls between two pint mason jars. Boil the syrup until it thickens a little and remove the spice bag. Pour the hot syrup over the melon balls, leaving 1/2 inch headspace. Close the jars and process for 10 minutes in boiling water bath.
• 5. Store in a cool dark place.