This clipping comes from a large collection of recipes for canning, pickles, relishes, etc., gathered through the years by one collector, date is unknown but other recipes in the box were dated from the 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Cantaloupe Pickle
Makes 6 to 8 servings.

1 medium-size barely-ripe cantaloupe
1 quart cold water
4 tablespoons salt
1 cup white vinegar
1 cup light corn syrup
1 cup sugar
1 teaspoon whole cloves
1 three-inch piece stick cinnamon
1 teaspoon mustard seeds

1. Pare and remove seeds from cantaloupe and cut the flesh into strips about 2 inches by 1/2 inch. Dissolve the salt in the water and pour over the cantaloupe and let soak overnight.
2. Drain well and rinse cantaloupe in clear water.
3. In a saucepan combine the vinegar, corn syrup and sugar. Tie the cloves, cinnamon stick and seeds in a muslin bag and add to the syrup. Bring to a boil, and boil slowly 10 minutes. Add the cantaloupe and simmer very gently until it turns translucent, about 12 minutes. Pour into a hot, sterilized canning jar; cover, let cool. Store in the refrigerator.