Combine 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.
Bring to a boil, then reduce heat and let simmer for five minutes.
Remove from heat and add the melon; let stand for two hours.
Add the sugar; bring to a boil, stirring until sugar dissolves.
Reduce heat; simmer until cantaloupe becomes somewhat transparent, stirring periodically to make sure all the melon gets submerged in the liquid.
Pack 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.
Remove air bubbles and process for ten minutes in a boiling water bath.
Note- 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.