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Pearl Onions and Cantaloupe Pickles

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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

2 lg Underripe cantaloupes (about 3 pounds each)
1 pk (10 oz) white pearl onions; peeled
1 pk (10 oz) red pearl onions; peeled
3 c Sugar
2 c Cider vinegar
12 Whole allspice
12 Whole cloves
1/2 ts Coarse salt
1 week.

INSTRUCTIONS

Cut cantaloupes in half. Remove and discard seeds and any soft melon at
surface of center cavity. With melon-ball cutter, scoop out as many
cantaloupe balls as possible (or peel cantaloupe and cut into 1-inch
pieces). In large heat resistant, non-aluminum bowl, combine cantaloupe and
onions.
In a 3-quart saucepan, combine sugar, vinegar, allspice, cloves, and salt.
Heat to boiling over high heat; pour over cantaloupe and onions. Place a
salad plate or saucer directly on cantaloupe and onions to keep them below
the syrup. Set aside at room temperature until cool - about 1 hour. Cover
and refrigerate overnight.
The next day, transfer cantaloupe, onions, and syrup to heavy, 5-quart,
non-aluminum saucepot; heat to boiling over high heat, stirring frequently.
Reduce heat to medium and simmer, stirring occasionally, 20 minutes.
For short term storage, heat three 1-pint jars with clamp type lids in
canner with enough water to cover to boiling; remove from water and drain
well. With a slotted spoon, pack pearl onions and cantaloupe into hot
sterilized jars, leaving 1/4-inch space at top of jars. Ladle hot pickling
liquid into jars to cover onions and cantaloupe; wipe jar rims clean. Close
jars tightly; cool to room temperature on wire rack, then store in
refrigerator and use within 2 weeks.
For longer storage at room temperature, sterilize three 1-pint canning jars
and their lids and bands for processing following manufacturer's
directions; drain well. Pack onions and cantaloupe into hot sterilized jars
and ladle hot pickling liquid into jars to cover pickles as directed above.
Wipe jar rims clean. Seal jars; process in boiling water bath 10 minutes.
Cool jars on wire rack to room temperature. Label jars; store in cool, dry
place. Use within 1 year. Once opened, store in refrigerator and use within
Yield: 3 pints
Recipe by: Cooking Live Show #CL8955
Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 19, 1997

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