No-Sugar Added Cantaloupe Pickles

• 6 lbs cantaloupe, cut into one-inch cubes (about 3 medium under-ripe cantaloupe)
• 1 teaspoon crushed red pepper flakes
• 2 cinnamon sticks (one inch a piece)
• 2 teaspoons ground cloves
• 1 teaspoon ground ginger
• 4 12 cups cider vinegar (5%)
• 2 cups water
• 3 cups Splenda sugar substitute

1. Day One:.
2. 1.
3. Wash cantaloupe and cut into halves; remove seeds.
4. Cut into 1 inch slices and peel.
5. Cut strips of flesh into 1 inch cubes.
6. Weigh out 6 pounds of pieces and place in large glass bowl.
7. 2.
8. Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly.
9. Combine vinegar and water in a 4-quart stockpot.
10. Bring to a boil, then turn heat off.
11. Add spice bag to the vinegar-water mixture, and let steep for 5 minutes, stirring occasionally.
12. 3.
13. Pour hot vinegar solution and spice bag over melon pieces in the bowl.
14. Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about 18 hours).
15. Day Two.
16. 4.
17. Wash and rinse pint canning jars; keep hot until ready to use.
18. Prepare lids according to manufacturer's directions.
19. 5.
20. Carefully pour off vinegar solution into a large 8 to 10 quart saucepan and bring to a boil.
21. Add Splenda; stir to dissolve.
22. Add cantaloupe and bring back to a boil.
23. Lower heat to simmer until cantaloupe pieces turn translucent; about 1 to 1-1/4 hours.
24. 6.
25. Remove cantaloupe pieces into a medium-sized stockpot, cover and set aside.
26. Bring remaining liquid to a boil and boil an additional 5 minutes.
27. Return cantaloupe to the liquid syrup, and bring back to a boil.
28. 7.
29. With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint jars, leaving 1- inch headspace.
30. Cover with boiling hot syrup, leaving 1/2-inch headspace.
31. Remove air bubbles and adjust headspace if needed.
32. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
33. 8.
34. Process in a boiling water canner.
35. Pint jars 15 minutes (for elevations 0-1,000 feet) or 20 minutes (for elevations 1,001-6,000 feet).
36. Let cool, undisturbed, 12-24 hours and check for seals.

cantaloupe, red pepper, cinnamon, ground cloves, ground ginger, cider vinegar, water, splenda sugar substitute

Taken from www.food.com/recipe/no-sugar-added-cantaloupe-pickles-433090 (may not work)