I am iching to make watermelon pickles. My mom used to make them when I was small and I even hunted down her old recipe (thank you Aunt Nancy!).
The recipe....in fact most recipes call for 1 inch of white watermelon rind. I can not find a watermelon with a thick rind. Every watermelon I have purchased, even the ones with seeds have a small rind. The thickest I have found has been a half inch. I've been pulling over to farm stands and going to farmers markets, no luck. My aunt said she stopped making them because she could no longer find watermelons with a thick enough rind.
I just read an article where a thin watermelon rind was used. I am skeptical and I'd hate to put in all the effort for them NOT to turn out.
Has anybody here used a thinner rind and had success? I'd love to hear some feedback!