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Sweet & Spicy Southern Melon Cubes

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“I was surprised that this wasn't already posted. With canning season coming on, it is one a lot of people will enjoy making (and eating :-P ). These little cubes pack a spicy,(not hot spicy just spicy) sweet and tangy punch and are much loved in the south as a condiment with heavier meats. This recipe assumes knowledge of safe canning methods. Cooking time is also sitting time.”
READY IN:
4hrs
YIELD:
7 half pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine vinegar and water in a large saucepot; tie spices into a spice bag (cheesecloth or even 2 coffee filters tied at the end works fine) and add to vinegar mixture.
  2. Bring to a boil, then reduce heat and let simmer for five minutes.
  3. Remove from heat and add the melon; let stand for two hours.
  4. Add the sugar; bring to a boil, stirring until sugar dissolves.
  5. Reduce heat; simmer until cantaloupe becomes somewhat transparent, stirring periodically to make sure all the melon gets submerged in the liquid.
  6. Pack hot melon into waiting hot half pint jars, leaving a 1/4 inch headspace then ladle hot pickling liquid over melon, leaving a 1/4 inch headspace.
  7. Remove air bubbles and process for ten minutes in a boiling water bath.
  8. Note- you can sub an equal amount of pickling spice for the spices listed. The flavor will be slightly different but still good (I'd suggest using a bit extra cinnamon though if you do that). Also, you can simply make small melon balls instead of going to the trouble of cubing it.

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