Recipe - Pearl Onions And Cantaloupe Pickles

2 lg Underripe cantaloupes (about
3 pounds each)
1 pack (10 oz) white pearl onions;
peeled
1 pack (10 oz) red pearl onions;
peeled
3 cup Sugar
2 cup Cider vinegar
12 Whole allspice
12 Whole cloves
One half teaspoon Coarse salt

Cut cantaloupes in half. Remove and discard seeds and any soft melon at
surface of center cavity. With melonball cutter, scoop out as many
cantaloupe balls as possible (or peel cantaloupe and cut into 1inch
pieces). In large heat resistant, nonaluminum bowl, combine cantaloupe and
onions.

In a 3quart 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, 5quart,
nonaluminum 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 1pint 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 1/4inch 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 1pint 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
1 week.

Yield: 3 pints

Recipe by: Cooking Live Show #CL8955

Posted to MCRecipe Digest V1 #790 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 19, 1997