Ok, this is a memory from over 20 years ago, looking for any data before I waste a bunch of time.
Many years ago I saw something about cucumbers and cantaloupes being variants of the same plant, and unripe cantaloupe being pickleable like a cucumber.
I have NO idea how accurate that memory is. The relatedness of the plants is correct, I know that much.
We froze early. I picked all I could, including seriously green cantaloupes. Seriously. Not ever considering being ripe. What are the odds they would pickle up well? I haven't cut one to taste yet, I'm thinking a bread and butter type pickling, or the sweet pickled beet type.
I'd totally give it a try. It's a rule of thumb that unripe fruit behaves like a vegetable. It's pretty common to pickle or ferment unripe water melon (either in vinegar or in salty brine). I myself had good results with slices of unripe apple and pear added to ferments. So why would your cantaloupe be different?
Tomorrow is the first day of the new metric calendar. Comfort me tiny ad:
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