The watermelons here (all seedless) have very thin rinds; they're quite unsuited for pickles. Do ones w/black seeds have thicker rinds?
I'll try to run down some with seeds, if getting thicker rinds makes it worth the effort. Thanks so much. ;o)
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Maybe it's just me but I think that a good watermelon should have a thick rind to protect the good stuff inside, regardless of the fact that you end up with a lot of useless material afterwards.