Watermelon pickle fail

I intended this pickle, made from the pale flesh of watermelon rind, to taste something like the white daikon pickles served in Korean restaurants (most notably as an accompaniment to fried chicken). But I poured the vinegar with a generous hand and they ended up way too sour; even adding more sugar didn't help. Strangely, the one thing they ended up pairing well with were hot dogs, left over from the pigs-in-blankets I made for the house party. Next time, next time.