Method
Wash the fruit, peeling if preferred, and cut into 1" cubes. Soak in salt water in the refrigerator. Add more melon and/or rind to this mix during the next few days until you have accumulated several pounds of flesh. When you have sufficient to begin the pickling process drain the fruit, rinse well, then dry.Day 1
Cook fruit in fresh, salted water for 15 minutes. Cool and return to the refrigerator in the cooking water.Day 2
Rinse and repeat Day 1 process.Day 3
Prepare a mix of 1 part vinegar, 2 parts sugar and some whole spices (cloves, cinnamon stick, root ginger). Cook the melon for 15 minutes in this. Cool and refrigerate.The melon will last for a week. If you want to keep it longer, sterilize some jars and fill to the brim with the melon and spiced vinegar.
