Pickled Mustard Cantaloupes

Ingredients

Yields about 1 liter

1 large piece fresh ginger
1 Tsp mustard seeds
2 cantaloupes (about 800 g each)
250 ml (2.5 dl) water
150 ml (1.5 dl)
cider vinegar
15 g Hermesetas Granulated Sweetener or
2½ Tsp liquid Hermesetas
1 Tbs thickener

Preparation

Peel the ginger and grate finely. Crush the mustard seeds in a mortar. Peel and seed the cantaloupes. Cut into cubes. In a pan bring water, vinegar, mustard seeds, Hermesetas and ginger
to a boil. Add the cantaloupes and bring back to a boil. Remove from heat. Cover and set aside for 24 hours.
Strain the cantaloupe and transfer liquid to a pan. Over high heat reduce the juice to 150 ml (1.5 dl). Return the fruits to the pan and bring back to a boil. Fill into jars and seal immediately.

Note:
Other fruits such as squash, plums, pineapple,
yellow plums, apricots and pears can be prepared in the same manner.

	kJ	kcal	Carbohyd.g	Fat
Recipe	3'446	823	183.0	1.0
1 dl	345	82	18.3	0.1