- Tested NCHFP recipe for no-sugar-added spiced cantaloupe pickles — sweetened with the specified amount of sucralose, not sugar.
- Boiling-water
canning : 15 minutes at 0–1,000 ft (20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft), 1/2-inch headspace, pint jars only. - Yield: about 4 pint jars. Plan for two days — the cantaloupe soaks overnight before processing day.
- Do not change the vinegar strength, sucralose amount, or any step — the tested acid balance is what keeps this recipe safe.
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Tested source
This page follows the National Center for Home Food Preservation recipe for No-Sugar-Added Cantaloupe Pickles. Keep the tested ingredients, preparation sequence, jar sizes, headspace, and altitude-adjusted processing schedule.
Preparation timeline
- Prepare: Set up the boiling-water canner and required jars.
- Prepare ingredients: Use full-size, nearly green, firm cantaloupe and keep the approximately 18-hour refrigerated first-day step.
- Cook: Complete the tested heating, soaking, or chilling steps in order.
- Fill: Pack as directed and leave 1/2-inch headspace.
- Process: Use the altitude schedule below.
- Cool: Leave jars undisturbed for 12 to 24 hours, then check seals.
Equipment
- Boiling-water canner with rack
- Pint jars only, lids, and bands
- Large nonreactive saucepan
- Knife and cutting board
- Measuring cups and spoons
- Canning funnel and jar lifter
- Bubble remover or headspace tool
- Clean damp cloth and timer
Visual method guide
- Prepare jars and canner.
- Prepare and measure ingredients exactly.
- Complete every tested preparation step.
- Pack and leave 1/2-inch headspace.
- Process for your elevation.
- Cool and verify seals.
Safety essentials
- Use the tested 3 cups granular Splenda/sucralose and cider vinegar labeled 5% acidity.
- Do not substitute another sweetener, alter the vinegar proportion, skip the refrigerated soak, change tested proportions, or use larger jars.
- Use only pint jars only and leave 1/2-inch headspace.
- Apply the full altitude adjustment.
- Refrigerate any jar that does not seal.
About this recipe
This tested NCHFP recipe preserves no-sugar-added spiced cantaloupe pickles with an acidified formula and boiling-water processing. The expected yield is about 4 pint jars. It is a distinct, standalone formula — do not combine it with another preservation recipe or swap in ingredients from the classic sugared version.
Prefer the traditional version made with sugar? See the classic NCHFP cantaloupe pickles, processed the same safe way.
Before you begin
Use full-size, nearly green, firm cantaloupe and keep the approximately 18-hour refrigerated first-day step. Use the tested 3 cups granular Splenda/sucralose and cider vinegar labeled 5% acidity. Prepare all equipment before the final fill.
No-Sugar-Added Cantaloupe Pickles — NCHFP
Ingredients
- 6 lb cantaloupe 1-inch cubes from about 3 medium under-ripe melons
- 1 tsp crushed red pepper flakes
- 2 cinnamon sticks 1 inch each
- 2 tsp ground cloves
- 1 tsp ground ginger
- 4 1/2 cups cider vinegar 5% acidity
- 2 cups water
- 3 cups granular sucralose sweetener Splenda as tested
Equipment
- Boiling-water canner
- Canning jars About four pint jars
Directions
- Day one: Select full-size, nearly green, firm cantaloupes. Wash, halve, seed, peel, and cut into 1-inch cubes; weigh 6 pounds into a large glass bowl.
- Tie red pepper flakes, cinnamon, cloves, and ginger in a spice bag. Boil 5% cider vinegar and water, turn off heat, add spice bag, and steep 5 minutes.
- Pour hot vinegar mixture and spice bag over melon. Cover and refrigerate about 18 hours.
- Day two: Drain liquid into a large saucepan and boil. Add the tested granular sucralose amount and dissolve. Add melon, return to a boil, then simmer until translucent, about 1 to 1 1/4 hours. Remove melon; boil liquid 5 minutes, return melon, and boil.
- Pack melon into hot pints, initially leaving 1-inch space, then cover with liquid to 1/2-inch headspace. Remove bubbles, adjust, wipe rims, and apply lids. Process 15/20/25 minutes for 0–1,000/1,001–6,000/above 6,000 ft.
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve chilled as a sweet-spiced condiment with cheese, roasted meats, or sandwiches.
Frequently asked questions
Can I dilute the vinegar?
No. Keep the tested acid strength and proportions.
Can I skip a preparation step?
No. Complete every tested soaking, chilling, heating, and packing step.
What if a jar does not seal?
Refrigerate it promptly or reprocess within 24 hours with a new lid and the full tested process.
Troubleshooting
If a jar fails to seal or processing is interrupted, do not treat it as shelf stable. Refrigerate any unsealed jar promptly or reprocess within 24 hours using a new lid and the full tested process.
Source & provenance
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Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
10–20 lb of Melons per person per year
The source-cited calculator below can convert your pantry goal into row foot estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.