Pearl Onions and Cantaloupe Pickles

Try this Pearl Onions and Cantaloupe Pickles recipe, or post your own recipe for Pearl Onions and Cantaloupe Pickles

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Pearl Onions and Cantaloupe Pickles Ingredients

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

Instructions for Pearl Onions and Cantaloupe Pickles

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 manufacturers 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 MC-Recipe Digest V1 #790 by "Angele and Jon Freeman" on Sep 19, 1997

Main Ingredient: OnionsCuisine: Uncategorized