Melon and Cherry pickle
This is a pretty-looking pickle. You can use either tinned cherries or
bottled maraschinos that have been drained.
convert
measurements
900 g melon
2 tbsp salt
2.2 litres water for brine
225 g cherries
400 ml water
150 ml vinegar
1 stick of cinnamon
1 tsp ground cloves
450 g sugar
1. Peel and cube the melon flesh. Mix the water with the salt to make a brine
solution.
Put the melon in a large bowl and pour over the brine. Leave overnight. Then
drain well.
2. Put the water, vinegar, cinnamon, cloves and sugar in a large pan and
bring to the boil.
When the sugar has dissolved, add the melon and cherries.
Simmer over a low heat for about an hour, or until the melon is clear and
soft.
3. Pour into warm sterilized jars ans seal firmly. Store for about 1 month
before using.
We either make ourselves miserable, or we make ourselves strong.
The amount of work is the same.
- Carlos Castaneda