From what I have read about them, there are also additional enzymes of some kind bred into the seedless varieties to further inhibit the formation of seeds. Maybe that enzymatic influence also contributes to the poor pickle quality when seedless varieties are used.

Dave

I bought my watermelon for pickling at the Farmer's Market. He told me to take the thicker rinded, old fashioned seeded variety. It came out very crunchy.
I turned the recipe into a B&B pickle.

I've been told that watermelons ripening early in the season will have thicker rinds than later-ripening varieties.

Is there such a thing as an heirloom watermelon? Probably would be better for this purpose if you can find the seed.

k

Thank you for all of your replies. I was finally able to buy a "real" watermelon, the super-heavy, long oval kind, at a farmers' market. We made the pickles again and they are wonderful. I guess there will be no more seedless watermelons for us -- unless the local farmers switch to them, too!

I have probably one of the best recipes for watermelon pickles. It was my grandmother's and so good! Unfortunately I need thick rind watermelon and have a hard to.e finding them. Hints on where to get them would be very appreciYeed.

Farmer's Markets and/or road side stands are usually the best option if you don't grow your own.

Dave

Dave is right, go to farmer's markets and roadside stands and ask. Do it now! I know of one person who grows "real" watermelons, and I have to reserve mine several months in advance because she grows so few.