Cut the cantaloupes into quarters, remove the seeds, and peel them.
In a saucepan, combine the sugar and vinegar.
Tie the cloves, whole peppers, and bay leaves in a cloth and add them to the vinegar. Add the cinnamon sticks and cook the mixture for a few minutes.
Add the cantaloupes to the saucepan and let them cook, testing often.
Remove the cantaloupes with a skimmer while they are still very firm and place them in a stone jar.
Bring the liquid to a boil for about five more minutes, then pour it over the cantaloupes in the jar. Place a plate over the cantaloupes to keep them submerged in the liquid.
Draw off the liquid once a week for three or four weeks, heat it to boiling point, let it cool, and pour it over the cantaloupes again. The cantaloupes will keep for months in a cool place.
When ready to serve, cut the cantaloupes into any desired size and serve in a small relish dish with some of the liquid over them. Serve individually very cold.
