The addition of ginger to the cantaloupe preserves sounds like a perfect idea, MMario!

Two very different green tomato pickle recipes. I'm quite fond of both.

Dilled Green Tomatoes
Yield: 6 quarts

24 cups small, green tomatoes
6 cloves garlic, peeled
6 stalks celery, cut into 2 inch lengths
6 green bell peppers, quartered
8 cups water
4 cups vinegar
1 cup sea salt
6 heads fresh dill

Make a brine of the water, vinegar and salt. boil with the dill for 5 minutes. Keep hot. Wash the tomatoes and pack into hot, sterilized jars. To each jar add 1 clove garlic, one stalk celery, cut into lengths as above, and one green pepper, quartered. Pour brine over the tomatoes, leaving 1/2 inch headspace. Process 5 minutes in boiling water bath. Ready for use in 4-6 weeks.


Spicy Green Tomato Pickles

Yield: 4 pints

2 quarts medium sized green tomatoes
3 tbls. salt
2 cups cider vinegar
1/2 cup honey
3 tbls. mustard seed
1/2 tsp. tumeric
3 large onions, thinly sliced
2 red sweet peppers, thinly sliced
1 tbls. hot red pepper, minced

Remove stem end from tomatoes, and slice them 1/2 inch thick. (note: you might try cutting the tomato into vertical wedges instead of slicing them.) Toss with salt and let stand in a stainless or enamel container for 12 hours. Combine vinegar, honey and spices and bring to boil. Add onions and simmer 3 minutes. Add tomatoes and peppers and simmer another 5 minutes, occasionally gently stirring. Pack into hot, sterilized jars, leaving 1/2 inch headspace. Process 5 minutes in a boiling water bath.