Recipe - Cantaloupe Pickles

4 cup Sugar
3 cup Water
1 tablespoon Allspice
1 tablespoon Whole cloves
1 lg Stick cinnamon
1 cup Vinegar
Cantaloupe rind

Select melons which are slightly under ripe. Remove rind and all soft
portion. Cut in pieces suitable for serving. Cover with a brine made by
dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain.
Rinse in cold water. Add rind to sirup made of remaining ingredients.
There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand
overnight. Boil slowly until rind is clear. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini