Melon Sweet and Sour

Cut melons in half. Scrape out the seeds with a tablespoon. Cut melons into boats about 3 cm wide. Using a kitchen knife, remove the flesh from the skins, then cut into pieces about 3 cm in size. For the broth, bring water and vinegar to a boil with salt, cloves, sugar, the cinnamon sticks broken into pieces and the ginger root cut into slices and make 10 minutes.

Later put in the melon pieces and make until the pulp is glazed. This takes about 10 min. Melon pieces hot with broth in hot rinsed canning jars (1 l) form. Seal with canning cellophane. Apropos: Sweet and sour melon tastes good as a compote or as an addition to roast game.

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