Cantaloupe Pickles - cooking recipe

Ingredients

2 firm cantaloupe
2 c. water
1 qt. white vinegar
1/2 tsp. mace
2 sticks cinnamon
15 whole cloves

Preparation

Remove rind and seeds, cut in 1-inch pieces.
Bring vinegar and water to a rolling boil.
Break cinnamon.
Put spices in bag and add to solution.
Pour over chunks.
Stand all night in refrigerator.
Next day, drain chunks and bring to a rolling boil. Add sugar and stir until dissolved.
Add chunks and boil gently until clear, 20 to 30 minutes.
Remove spices.
Pack into jars 1/2 inch from top, add boiling syrup to 1/2 inch of top.
Seal while hot.
Yields 3 1/2 pints.