Try this Pearl Onions and Cantaloupe Pickles recipe, or contribute your own.
Suggest a better descriptionCut 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"
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Serving Size: 1 Serving (2070g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7334 | ||
Calories from Fat: 170 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1393.2mg | 48 % | |
Potassium 1327.5mg | 35 % | |
Total Carbohydrate 1869.8g | 550 % | |
Dietary Fiber 33.9g | 136 % | |
Sugars, other 1835.9g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7334
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