I made a batch of watermelon pickles using John Besh's recipe, available on line. It turned out OK, but not like my mom's, which is where my taste memory is set. I used rice wine vinegar. Since I wasn't going to eat them all right away, I canned them. Do they have enough vinegar or should I also hot water bath them? The recipe is one cup sugar, one cup vinegar.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)