For the best result with these luminous pickles, it is essential that you begin with firm cantaloupes. Ripe melons will become mushy and not hold a shape.

3		Cantaloupes (firm)
4	Tbsp.	Pickling Spices
1		Cinnamon stick, 2 in. long
3	c.	Cider Vinegar
2	c.	Water
4	c.	granulated sugar

• Seed and peel the cantaloupes and cut into 1 inch cubes. (You should have about 12 cups)
• Tie the pickling spices and the cinnamon stick into a double layer of cheesecloth. Place in a large non-reactive pot along with the vinegar and water. Bring to a boil, reduce the heat and simmer for 5 minutes over medium heat, add the melon and let stand for 1 1/2 to 2 hours, tossing occasionally.
• Add the sugar and stir well to combine. Bring to a boil, reduce the heat to a simmer and cook, stirring constantly for 45 minutes or until the cantaloupe becomes slightly transparent.
• Pack the melon into 4 sterilized pint jars, making sure there are no air pockets in jars. Cover with the hot syrup, leaving 1/4 inch of head space. Seal and process in a boiling water bath for 10 minutes.
• Makes 4 pint jars. Per pint: 983 calories;2g fat;no cholesterol