Pecos Cantaloupe Pickles - cooking recipe

Ingredients

small cantaloupes
vinegar
3 lb. sugar
3 oz. stick cinnamon
2 oz. whole cloves
1 oz. whole allspice

Preparation

Select cantaloupes which are not too ripe.
Peel and cut into large cubes.
Cover with mild vinegar and let stand 24 hours. Pour off vinegar, then prepare a syrup of sugar, spices and 1 quart fresh vinegar.
Boil until thick; skim.
Simmer the melon cubes in this syrup 20 minutes.
Lift with perforated skimmer and pack quickly into sterilized jars.
Boil syrup down until thick; pour over fruit in jars and seal.