Based on my (very limited) experience with watermelon pickles, one of the issues is not whether the melon is seeded or seedless per se, but the thickness of the rind. A lot of the modern varieties have thinner rinds which really aren't suitable for pickling. I'm guessing a thinner rind would soften more quickly than a thick one. This is kind of an interesting page from North Carolina on which varieties are suitable for pickling. Some growers are cultivating old thick-rind heirloom varieties, in part because they're excellent for pickles and preserves. You could try pickle crisp to compensate. Carol Here is a link that might be useful: North Carolina Horticulture Dept on Watermelon Pickles

They can stand below freezing temps, but won't grow the roots that they need if the temperature is consistently too cold. It's best if there aren't too many temperature swings, so I hope that they are shaded enough, either by the milk crates or by the house, and why insulation is good. (In the ground the soil provides the insulation.) If they do start getting shoots, that isn't necessarily a problem, as my garden bulbs often start sprouting and then get additional cold or snow dumped on them. They are fine once it finally gets warm enough for them to really grow and bloom.

This in response to Brian Spencer. I'm curious how old you are? I just happen to be old enough to remember when most of these items were not refrigerated. When the kosher variety of pickles, were sold out of open barrels, with tongs that you used to fish them out. The vinegary kind, were sold out of open jars on the counter. That included things like cured meats, and cheeses. They were simply hung from hooks, until sliced. Of course today, I'm sure the processed foods we eat, are not near the real stuff we had years ago. Smoking, brining, pickling, and salting are all ways to preserve food. People lived without refrigeration for centuries before it was invented in the 2Oth! In Europe this is still the norm, and I haven't read about masses of people there dying from food poisoning! This country wastes tons of food every year, because of misinformation. On the other hand, anything will go bad with time. Theres an old saying, "when in doubt throw it out". If it looks moldy, or tastes off, then by all means discard it. Much of what we read about food today is simply a way to get us to purchase food more often, and spend spend spend! Most restaurants still keep their mustard, catsup, and yes peanut butter at room temperature. There is no health department regulation to do so. ( I have worked in food service for years ) Butter likewise has a high enough fat content that it can be kept at room temperature, unless you live in a place like me here in Florida, where it would melt into liquid. Similar jams and jellies can be kept without refrigeration. Once opened however, if they are not used within a reasonable time they can go moldy. This younger generation seems to be overly germ conscious. I didn't live to be sixty nine, refrigerating everything I purchase at the grocery store!

I know frozen artichoke hearts are hard to find. My late MIL used to ask me to buy some for her every time I came for a visit. My nearest store always has them at 2 packages for $5.