No-Sugar Added Cantaloupe Pickles

🍴 9 ingredients 👁️ 4 views 📚 Recipes1M

Ingredients

  • 6 lbs cantaloupe
  • cut into one-inch cubes (about 3 medium under-ripe cantaloupe)
  • 1 teaspoon crushed red pepper flakes
  • 2 cinnamon sticks (one inch a piece)
  • 2 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 4 12 cups cider vinegar (5%)
  • 2 cups water
  • 3 cups Splenda sugar substitute

Instructions

  1. Day One:.
  2. 1.
  3. Wash cantaloupe and cut into halves; remove seeds.
  4. Cut into 1 inch slices and peel.
  5. Cut strips of flesh into 1 inch cubes.
  6. Weigh out 6 pounds of pieces and place in large glass bowl.
  7. 2.
  8. Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly.
  9. Combine vinegar and water in a 4-quart stockpot.
  10. Bring to a boil, then turn heat off.
  11. Add spice bag to the vinegar-water mixture, and let steep for 5 minutes, stirring occasionally.
  12. 3.
  13. Pour hot vinegar solution and spice bag over melon pieces in the bowl.
  14. Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about 18 hours).
  15. Day Two.
  16. 4.
  17. Wash and rinse pint canning jars; keep hot until ready to use.
  18. Prepare lids according to manufacturer's directions.
  19. 5.
  20. Carefully pour off vinegar solution into a large 8 to 10 quart saucepan and bring to a boil.
  21. Add Splenda; stir to dissolve.
  22. Add cantaloupe and bring back to a boil.
  23. Lower heat to simmer until cantaloupe pieces turn translucent; about 1 to 1-1/4 hours.
  24. 6.
  25. Remove cantaloupe pieces into a medium-sized stockpot, cover and set aside.
  26. Bring remaining liquid to a boil and boil an additional 5 minutes.
  27. Return cantaloupe to the liquid syrup, and bring back to a boil.
  28. 7.
  29. With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint jars, leaving 1- inch headspace.
  30. Cover with boiling hot syrup, leaving 1/2-inch headspace.
  31. Remove air bubbles and adjust headspace if needed.
  32. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  33. 8.
  34. Process in a boiling water canner.
  35. Pint jars 15 minutes (for elevations 0-1,000 feet) or 20 minutes (for elevations 1,001-6,000 feet).
  36. Let cool, undisturbed, 12-24 hours and check for seals.
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