This is a clear cut, no nonsense recipe which is really straightforward and not difficult. We made a mistake and picked a watermelon WAY before it was ripe (they aren't easy to judge) and so watermelon pickles it was. The only variation came from my using pickling spice as a substitute for mustard/celery seeds. And my only question is whether one is supposed to let them 'cure' for a week or two? That is what I decided to do.
First off, I have never had watermelon rind pickles before in my life, but have always been intrigued by them. After a few false starts (thanks fluffernutter for the help!) I have 6 jars of the crunchiest, yummiest, homemade pickles I've ever had. Ok, 5 jars now :) The onions are fantastic too. I will be making these every year now, they are definitely winners!!! Thank you for converting me!!
This was my first time making watermelon rind pickles and I chose this recipe because it didn't have the large amounts of sugar like all the other recipes, I found out that these tasted like my Grandma's bread and butter pickles that I loved so much as a kid but with watermelon rind and they are wonderful. I will definitely be making these again.