Cantaloupe Rind Pickle
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
1 qt cantaloupe rind
1 cp wter
1 1/4 cps cider vinegar
2 cps sugar
1 (three inch) stick cinnamon, broken
6 whole cloves
2 thin slices unpeeled orange, quartered, seeds removed
2 thin slices unpeeled lemon, quartered, seeds removed
1 tbsp minced preserved ginger
1 - Wash 1 large, or 2 small, cantaloupes; cut in quarters, cut out seeds and membrane.
2 - Remove all but half an inch of meat from rind. (Use cut-out melon in fruit cup or salad)
3 - Pare rind.
4 - Cut fruity rind in narrow strips, squares or rounds.
5 - Cover with salted water, about 4 tbsp salt to each quart cold water.
6 - Let soak overnight.
7 - Next morning drain well, rinse quickly under cold running water, drain, and measure.
8 - Combine water, vinegar, sugar, and spices in an agate or enamel kettle.
9 - Boil until they form a thick sirup, about 20 minutes.
10 - Add orange, lemon, and ginger.
11 - Boil 1 minute.
12 - Add rind; let simmer about 5 minutes, then bring to boiling, and boil 1 minute.
13 - Spoon rind into hot sterile glass jars; spoon boiling sirup over rind to fill jars.
14 - Seal at once.
15 - Let stand a few weeks before serving.